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.
Course Main Course
Cuisine American
Keyword Scallops with Cherry-Tarragon Sauce
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Total Time 18 minutesminutes
Servings 2servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
1 1/2poundswild-caught sea scallops
1/2teaspoonfine sea salt
1/2teaspoonground black pepper
1tablespoonextra-virgin olive oil
2shallotsminced (or sweet onion)
¼cupwhite wineabout 1/4 cup white wine (I used Sauvignon Blanc) or substitute 2 tablespoons rice vinegar
1/4cuplow-sodium chicken stockomit if using vinegar
1/2poundcherriesabout 2 cups, pitted and quartered
1tablespoonfresh 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.