8 sea scallops
Pinch each of salt and pepper
4 tbsp (60ml) flour
1 tbsp (15ml) vegetable oil
½ lb (250g) fingerling potatoes, cooked and sliced
Tarragon White Wine Butter Sauce
2 tbsp (30ml) extra virgin olive oil
1 bay leaf
1 each red and yellow pepper, sliced
2 tbsp (30ml) chopped fresh parsley
1 tbsp (15ml) garlic minced
1 cup (250ml) white wine
4 tbsp (60ml) unsalted butter
½ cup (125ml) 35% cream
⅓ cup (75ml) chopped fresh tarragon
1 shallot, minced
- Prepare the Tarragon White Wine Butter Sauce. Heat the oil in a large pan. Add the bay leaf, the red and yellow pepper slices, parsley and garlic. Sauté about 1 minute.
- Stir in the wine. Add the butter and cream and cook, stirring, until reduced by half, about 3 minutes. Remove the bay leaf. Stir in the tarragon and shallot and let simmer.
- Meanwhile, pull the muscle off each scallop and pay dry. Sprinkle each with salt and pepper then dredge the meat in flour, shaking off the excess. Heat oil in a large non-stick skillet over medium-high heat. Add scallops, cooking until golden brown and just opaque in the centre. Divide among plates as desired and serve with the potatoes. Top with the tarragon sauce.
