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Crispy Scallops with Tarragon Cream Recipe

Crispy Scallops with Tarragon Cream Recipe

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. YIELD:4 servings


  • 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


  • 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.

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.

Reviews for Crispy Scallops with Tarragon Cream

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Reviewed Jan. 1, 2015

"Simple and good but the sauce was a bit heavy for the delicate taste of scallops. If you put some pork sausage in it and serve it with biscuits the sauce would be great."

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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Wine Pairings

Light-Bodied White Wine

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