There’s nothing more romantic than preparing food for the one you love (or lust!).
This Valentine’s Day, follow this easy recipe for buttery, flavourful scallops to create an appetizer that will be sure to impress. Want to make it an entrée? Just double the recipe.
Recipe: Simple, sexy scallops
Timing for this one is everything – a good tip is to pan-sear one side of your scallops for 1.5 minutes, remove from heat and then make the Tarragon Beurre Blanc Sauce. Just as the sauce is finishing, flip the scallops and return to the heat for another 1-2 minutes.
- 3 large scallops per serving (consider the planet and where you’re buying your seafood)
Pan sear in butter – 1.5 to 2 minutes per side. Put to one side.
Tarragon Beurre Blanc Sauce (good for 2 servings)
- 2 tablespoons of diced shallots
- ¼ cup dry white wine
- ¼ cup white wine vinegar
- 1/3 cup heavy cream
- 1 cup fresh tarragon
- 1 to 1.5 cups of unsalted butter
In a wide, shallow pan, combine the shallots, wine and vinegar. Reduce on medium heat while stirring for 2-3 minutes.
Add the cream, whisking constantly. Then add the butter, slowly, in pieces. Keep whisking to create the consistency of Hollandaise sauce. Then add the tarragon.
Plate scallops on dollops of sauce and pour remaining sauce over, serve immediately.
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