Scallops with Cherry-Tarragon Sauce
I love scallops because they are like the Fillet Mignon of the Sea. The combination of fresh Bing cherries and garden fresh French tarragon made a surprisingly sweet and savory pan sauce that came together in less than 15 minutes.
Servings 2 servings
Ingredients
- 1 1/2 pounds wild-caught sea scallops
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 2 shallots minced (or sweet onion)
- ΒΌ cup white wine about 1/4 cup white wine (I used Sauvignon Blanc) or substitute 2 tablespoons rice vinegar
- 1/4 cup low-sodium chicken stock omit if using vinegar
- 1/2 pound cherries about 2 cups, pitted and quartered
- 1 tablespoon fresh chopped tarragon
Instructions
- Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper.
- Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm.
- Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes.
- Add wine (or rice vinegar) and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.
Notes
Recipe source: adapted from Whole Foods