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The Kitchen Table

I'll share my recipe, if you'll share yours, July 15, 2012

11 years ago

Pan-Seared Scallops with Tarragon White Wine Sauce

Servings: 2

16 medium sea scallops (about 8 oz/250 g)

2 tbsp (25 mL) cornstarch

1 tbsp (15 mL) vegetable oil

Tarragon White wine Sauce:

1 tbsp (15 mL) butter

1 shallot, minced

1/4 tsp (1 mL) each salt and white or black pepper

1/3 cup (75 mL) dry white wine

1/4 cup (50 mL) whipping (35%) cream

1 tbsp (15 mL) each chopped fresh tarragon and chives

Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.

In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.

Tarragon White Wine Sauce:

In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.

Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.

Return scallops to pan; heat through.

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Comments (2)

glenda_al
11 years ago
Made these quite a few times and exactly what you get on Carnival. ******I serve mine in the ramekins like Carnival does

Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe. These can be made at least a day ahead least one day ahead. Pour the mixture Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great!
Prep: 15 minutes

Cook: 15 minutes

Yield: 4 servings

Ingredients
4 ounces semisweet baking chocolate or 3/4 cup semisweet chocolate morsels (I used Ghirardelli for both)

1/2 cup butter (1 stick)

1 teaspoon vanilla extract

1 cup confectioners sugar

2 eggs

1 egg yolk

6 tablespoons all-purpose flour

Preparation
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.

2. Microwave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.

2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 10 minutes. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.
Jasdip
11 years ago
Grilled Chicken and Charred Corn Salad (Canadian Living)

2 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 corn cobs, husked
1 bunch asparagus, trimmed
1/4 cup olive oil
4 tsp white wine vinegar
1/4 tsp Dijon mustard1 clove garlic, minced
1/4 tsp smoked paprika
8 cups torn romaine lettuce
2 large tomatoes, chopped
1 green onion, sliced

Sprinkle chicken with half each of the salt and pepper.

Brush corn and asparagus with 1 tbsp of the oil.

Place chicken and corn on greased grill over medium-high heat; close lid and grill, turning chicken once and corn as needed, until chicken is no longer pink inside and corn is slightly charred and tender, 10 minutes for chicken, 15 minutes for corn. Remove to plate; keep warm.

Add asparagus to grill; grill, covered and turning often, until tender-crisp, 6 to 8 minutes. Add to plate.

Diagonally slice chicken. Cut corn from cobs. Cut asparagus into 1-inch (2.5 cm) pieces.

Whisk vinegar, mustard, garlic, paprika and remaining oil, salt and pepper.

In large bowl, toss together corn, asparagus, lettuce, tomatoes, green onion and dressing; top with chicken.

Source : Canadian Living Magazine: July 2011
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