Sauteed Sea Scallops with Tarragon Sauce

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Sauteed Sea Scallops with Tarragon Sauce Ingredients

3/4 c 35% cream	1 tb Chopped fresh chives
1/4 c Fish stock	12 lg Sea scallops, muscle removed
1 lg Egg yolk	Salt
2 ts Fresh lemon juice	Pepper
1/4 c Dry white wine	2 tb Olive oil
1 tb Chopped fresh tarragon	Chives chopped

Instructions for Sauteed Sea Scallops with Tarragon Sauce

In small saucepan, over medium-high heat, combine cream and stock, bringing to a boil about 20 minutes, or until slightly thickened. Set aside. In small bowl, whisk together yolk, lemon juice and wine until frothy. Whisk into cream mixture. Stir in tarragon and chives; set aside. Meanwhile, pat scallops dry and season with salt and pepper. In large skillet, over high heat, sear scallops in olive oil quickly about 45 seconds on each side. Serve three scallops with tarragon sauce per person. Garnish. Yield: 4 servings Source: Gusto! (Toronto Globe and Mail) Posted to FOODWINE Digest 18 Dec 96 From: Rod Grant Date: Thu, 19 Dec 1996 01:05:00 -0500

Main Ingredient: Cuisine: Uncategorized

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