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Crispy Scallops with Tarragon Cream Recipe
Crispy Scallops with Tarragon Cream Recipe photo by Taste of Home

Crispy Scallops with Tarragon Cream Recipe

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You’ll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! —Karen Kuebler, Dallas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 egg
  • 2 teaspoons water
  • 2/3 cup Italian-style panko (Japanese) bread crumbs
  • 1/3 cup mashed potato flakes
  • 1 pound sea scallops
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Nutritional Facts

4 scallops with about 3 tablespoons sauce equals 503 calories, 40 g fat (16 g saturated fat), 166 mg cholesterol, 544 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein.

Directions

  1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
  2. Heat oil in a large skillet over medium-high heat. Cook scallops in batches for 2 minutes on each side or until golden brown.
  3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops. Yield: 4 servings.
Originally published as Crispy Scallops with Tarragon Cream in Simple & Delicious April/May 2012, p43

Nutritional Facts

4 scallops with about 3 tablespoons sauce equals 503 calories, 40 g fat (16 g saturated fat), 166 mg cholesterol, 544 mg sodium, 13 g carbohydrate, trace fiber, 23 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Crispy Scallops with Tarragon Cream(1)

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MY REVIEW
Reviewed Mar. 24, 2012

This was amazing!!! I used regular bread crumbs and it worked out just fine. My husband and I couldn't get enough. Can't wait to make this again.

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