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
Crispy Scallops with Tarragon Cream Recipe photo by Taste of Home
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.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
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.
Reviews
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.
No comment left
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.