Elegant Scallops with a Twist of Tarragon
When it comes to impressing your dinner guests, few dishes can rival the elegance of seared scallops infused with the subtle flavor of tarragon. This recipe is a masterclass in simplicity, requiring only 15 minutes of active cooking time and a handful of ingredients.
The Perfect Pairing
To elevate this dish from hors d’oeuvre to main course, serve it atop a bed of linguine or spaghetti. Simply cook 1/2 pound of pasta, reserving 1/2 cup of the cooking water to achieve the perfect sauce consistency.
The Recipe
Scallop Preparation
Pat 1 pound of sea scallops dry with paper towels, then rub with 1 teaspoon of olive oil and season with salt and freshly ground black pepper.
Searing the Scallops
Heat 1 tablespoon of olive oil in a large frying pan over high heat. When the oil shimmers, add the scallops and cook on each side until golden brown, about 4 minutes total. Transfer to a plate and reserve.
Crafting the Sauce
Remove the pan from heat and carefully add 2/3 cup of vodka, scraping up any browned bits from the bottom of the pan. Return the pan to medium-low heat and add 2 tablespoons of heavy cream, 1 tablespoon of freshly squeezed lemon juice, and 1 teaspoon of finely grated lemon zest. Stir to combine, then return the scallops and any accumulated juices to the pan. Cook until heated through, about 2 minutes.
The Finishing Touch
Stir in 2 tablespoons of finely chopped fresh tarragon leaves and serve with bread as an hors d’oeuvre or over pasta as a main course.
Ingredients
- 1 pound sea scallops
- 1 tablespoon plus 1 teaspoon olive oil
- 2/3 cup vodka
- 2 tablespoons heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- 2 tablespoons finely chopped fresh tarragon leaves
Yield and Difficulty
This recipe yields 4 servings as an hors d’oeuvre or 2 servings as a main dish. With a total cooking time of 15 minutes and an active cooking time of 15 minutes, it’s an easy and impressive addition to any dinner party.
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