Seared bay scallops with tarragon
- 1 pound(s) bay scallops, rinsed and patted dry
- 1 tablespoon(s) olive oil
- 1 dash(es) sea salt
- 1/4 tablespoon(s) freshly ground black pepper
- 1 juice of one lemon
- 1 cup(s) low sodium chicken stock
- 2 tablespoon(s) fresh minced garlic
- 1 stalk(s) celery, diced
- 4 scallions (white part only)
- 2 small tomatoes, chopped
- 1 tablespoon(s) freshly grated ginger
- 1/4 teaspoon(s) ground nutmeg
- 1/4 cup(s) fresh parsley
- 1/8 cup(s) fresh tarragon
- 4 tablespoon(s) unsalted butter
- 1/2 pound(s) angel hair pasta
- Bring a large pot of salted water to a boil for the pasta.
- Meanwhile, turn a large skillet on high heat with the tbsp. of olive oil. Add the rinsed dried bay scallops and distribute evenly over the pan. Sprinkle with the salt and pepper. Cook for 1 minute on each side. Before flipping, attempt to drain any excess liquid from the pan. When scallops are cooked, set aside on a plate covered in paper towels and cover scallops with foil.
- Add the lemon juice to the skillet, followed by scallions, garlic celery, nutmeg and ginger. Saute for one minute. Add the chicken stock and tomatoes and bring to a boil. (At this point add your pasta to the boiling water). Let simmer two minutes, and then add the parsley, tarragon and butter. Simmer for two more minutes, until butter is melted. Strain sauce into bowl. Toss half the liquid with the pasta. Return around 1/4 cup of solids to the liquid - this makes your final sauce.
- On plates layer scallops on top of pasta and then ladle sauce over the scallops. Serve immediately.
This recipe is a personal recipe added by artemisann9 and has not been tested or endorsed by MyRecipes.
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