You could certainly make the sauce up to where you add the scallops in advance. It sounds delicious. I might add a drop of brandy!

They're just coming into season here. Another way I enjoy them is clean the scollops and the shells. Lightly fry the scallops and put them in the shells. Melt some blue cheese into creme fraiche and pour some over each shell and grill for a couple of minutes.

Another one I like is wrap each scollop in half a rasher of bacon, skewer and grill.

You can change the wine for different flavours. Pineau de Charente or Noilly Prat or dry sherry work well too.

Mashed potatoes can be piped round the edge of the (oven safe 😂😂😂) shell and grilled for a more substantial dish.

I make a mushroom/wine sauce like that frequently, but I've not made it with scallops. I do like scallops but seldom buy them.

I really don't like tarragon, and I even used to grow it in my yard, thinking I would like it because it shows up in so many French seafood recipes. I use thyme instead, but that is my personal preference. I've tried to like tarragon, but I just can't. I suppose in tiny amounts, it would be okay. I'm the same way with nutmeg in sauces or spinach - I just don't like it and omit it especially when making spinach.

I grew French tarragon years ago and cooked a chicken dish using it. Unfortunately the flavor reminded me of the taste of envelope glue. Maybe I’ll give it another go someday.

I love CSJ.

I’m not a fan of tarragon either, so I use other herbs I may have.

Sad to know of the tarragon haters here. I'm a tarragon lover. Adore adding the leaves to a green salad?

Tarragon and chicken go together and taste like French food to me.

A lot of people do not like cilantro, but I use it a lot. I'm also not a fan of epazote, and I used to grow that also. I tastes like gasoline to me. To me, tarragon tastes a bit like epazote, but not as strong.

Otherwise, I cannot think of any other herbs that I especially dislike, although there are a few that I can do without.

I don't cook much with tarragon, it tastes like licorice to me (which I do not like). I also omit caraway in recipes that call for it and do not buy rye bread that has caraway seeds in it.

I love cilantro and cilantro roots — SE Asian, Mexican dishes and certain salads. I love basil, Thai basil, rosemary. I’ll give tarragon another try. I once had a delicious chateaubriand at Madison Robert in Back Bay Boston (years ago, it moved to Gov. Centre area, then closed). It was served with a delicious béarnaise sauce and we had fantastic red wine.

Louise, how did your dinner go?

When I buy the lettuce mixes for my salad, sometimes there is one I cannot stand the taste. It isn't always there, because they change depending on availability. I know it is not spinach, because I love spinach.

Sherry, maybe arugula is the green that you dislike. It's flavor is more distinctive than most others.

I need to figure out what it is, because it ruins the entire salad. Most times they don't even say what is in the mix, just mixed greens.

I love bearnaise sauce so just assumed I'd like tarragon. Have never tasted the herb itself, fresh or otherwise, so will need to give it a try.