Blog & Featured Recipes

Pan Seared Scallops with Tarragon Cream Sauce and Fresh Spinach

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Serves 2


2 tablespoons butter
1 tablespoon finely minced French shallots
1/3 cup Sauvignon Blanc
1 cup heavy whipping cream
1 tablespoon chopped fresh tarragon
2 tablespoons vegetable oil
2 cups spinach
6 large diver scallops
salt to taste


In a medium size sauce pan over medium heat, add the butter, heat until melted and bubbling. Add the shallots, mix and cook about 2 minutes being careful not to brown. Add the wine, turn heat to medium high and reduce wine by half in volume. Add the cream and tarragon, stir to blend. Adjust the heat to high to bring sauce to a slight boil, reduce heat to medium, stir occasionally until the sauce thickens and evenly coats the back side of a spoon. Add salt to taste, cover with a lid and set aside in a warm place.

In a medium size sauté pan over medium – high heat, add 1 tablespoon of the vegetable oil, heat to hot then add the spinach. Toss spinach in the oil and cook until wilted. Cover with a lid then set aside in a warm place.

In a large size heavy bottomed non-stick sauté pan, add the remaining tablespoon of vegetable oil, heat until hot, add the scallops to the pan, separating each about 1/2 inch on all sides. Sear each scallop to a medium brown color, turn and cook opposite side to a light brown color. Move pan from the heat and set aside in a warm place.

On 2 warmed dinner size plates, place half the spinach in the center, press down slightly. Evenly spoon the sauce around the spinach, place 3 scallops each on the spinach. Enjoy!



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