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Pan Seared Scallops with Fresh Tarragon Recipe

By Newfoundland.ws
Traditional Newfoundland Pan Seared Scallops with Fresh Tarragon Recipe

1 lb Fresh Scallops 30/40 count
250ml Central Dairies 35% Whipping Cream
2 tsp chopped fresh tarragon
2 tsp Spy Glass Butter
125ml white wine

Seasoning:
1 lb cooked saffron rissotto
Garnish with julienne of red, yellow and green peppers

Lightly pan sear scallops in Spy Glass Butter. Remove from pan and keep warm.
Deglaze the pan with white win. Add fresh tarragon and Central Dairies 35% Whipping Cream.
Reduce to a sauce like consistency and season to taste.
Place the warm scallops on top of teh saffron rissotto.
Drizzle with the sauce and top with the julienne of peppers.

Source: Central Dairies


 



Traditional recipes found on this site have been submitted by our visitors, found in old Newfoundland recipe cook books, etc. We do not copy recipes from other websites and we hope that other websites do not repost/copy the recipes found on this website. Photo may not be exactly from recipe, all recipe photos believed to be public domain. Thank you


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