Pan Seared Scallops with Leek and Tarragon Creme - week 24 of 52

Week 2 of "Surf"ing in June brings scallops! This week I made scallops with leek and tarragon creme. I got this recipe from "Dish Entertains" by Trish Magwood.

This was an incredibly easy recipe and would make a great app! One thing I would change - the greens didn't add to the dish. The scallops were perfect on their own. Next time I would serve in little chinese soup spoons for bite sized apps. Make sure you don't cook the scallops too long otherwise they become tough and chewy (like most other seafood). The time that the recipe recommends is perfect.


Pan Seared Scallops with Leek and Tarragon Creme

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Ingredients

Scallops
• 3 large or 5 small scallops per person
• 2 tablespoons vegetable oil (25mL)
• Salt and pepper
Leek and Tarragon Creme
• 1 tablespoon butter(15 mL)
• 1 tablespoon olive oil(15mL)
• 4 shallots, sliced
• 2 leeks, white part only, sliced
• 3 cloves garlic, minced
• 1 cup white wine (250 mL)
• 1/2 cup 35% cream (125mL)
• Salt and pepper
• 2 tablespoons grated Parmesan cheese (25mL)
• 1 bunch fresh tarragon
• Frisée greens for garnish
• 1 baguette
• 1/4 cup olive oil (50mL)
• Salt and pepper

Directions

Scallops
1. In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.

Leek and Tarragon Creme
1. In a large heavy skillet, heat vegetable oil until almost smoking. Season scallops with salt and freshly cracked pepper. Pan sear on each side for 3 minutes or until golden. Remove scallops.
2. To the pan, add butter and a dash of olive oil. Sauté shallots and leeks until fragrant, about 6 minutes. Add minced garlic and sauté for another 2-3 minutes.
3. Add white wine, scraping up any stuck bits. Add cream and cook, reducing liquid to about half. Finish with parmesan and freshly chopped tarragon leaves. Season again with salt and pepper.
4. Lightly toss frisée with a pinch of salt and a drizzle of olive oil.
5. Place greens in center of plate, top with cooked scallops. Drizzle with tarragon crème and garnish with 2 crostini per person.