This is a dream dinner – looks super fancy but you can whip it up in less than 30 minutes! Fresh tarragon makes a big difference, but in a pinch dried tarragon can fill in.
Ingredients:
1 lb Sea Scallops
1/4 c minced shallots
1/2 c dry white wine
1/3 c heavy cream
2 TBSP fresh tarragon, chopped finely
2 TBSP pernod
3 TBSP butter
2 small heads of butter lettuce, leaves separated
In a 12 inch skillet, melt 2 TBSP butter over medium heat, add shallots and sauté 2 – 3 min until softened. Add the wine, cook until reduced by half. Add cream, tarragon, Pernod and cook over medium low heat until thickened, about 3 min, stirring occasionally. Reduce heat to low.
Heat a non stick skillet over med high heat and add 1 TBSP butter, when melted and bubbly add scallops, do not crowd them and lay them in a single layer. Cook for 1 – 2 min (depending on size), use a pair of tongs to flip them over. If they are sticking to the pan, let them cook a little longer until they easily release. Repeat on the other side. Once they are done, remove scallops from pan and cover with foil. Add lettuce to the pan in two batches, turning until wilted.
To serve, divide scallops, lettuce and sauce among plates.
Serves 2 – 4
11 WW PP (2 servings)
