Scallops with Tarragon Cream and Wilted Butter Lettuce

Scallops with Tarragon Cream and Wilted Butter Lettuce
Photo by Tina Rupp

Ingredients

  • 4 teaspoons fresh tarragon
  • 8 large sea scallops
  • 1/3 cup whipping cream
  • 1 small head of butter lettuce
  • ½ cup dry white wine
  • 1 ½ teaspoons Pernod or other aniseflavored liqueur
  • ¼ cup shallots
  • + 1 more ingredients
    • 2 tablespoons unsalted butter

Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside....

View full recipe at Epicurious

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