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Crispy Scallops with Tarragon Cream

 Crispy Scallops with Tarragon Cream
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
4 ServingsPrep/Total Time: 25 min.


  • 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 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


  • 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.
  • Heat oil in a large skillet over medium-high heat. Cook scallops in
  • batches for 2 minutes on each side or until golden brown.
  • Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt
  • and pepper until smooth; gradually add cream. Bring to a boil; cook

2 of 2

Crispy Scallops with Tarragon Cream (continued)

Directions (continued)

  • and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve
  • with scallops. Yield: 4 servings.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.