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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 large egg
  • 2 teaspoons water
  • 2/3 cup Italian-style panko 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

Directions

  • 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 and stir for 1-2 minutes or until thickened. Stir in tarragon. Serve with scallops.
Nutrition Facts
4 scallops with about 3 tablespoons sauce: 503 calories, 40g fat (16g saturated fat), 166mg cholesterol, 544mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 23g protein.

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Reviews

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Average Rating:
  • cdlowrance
    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.

  • aliciadberes
    Feb 13, 2013

    No comment left

  • sbhkc90
    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.