Scallops in Tarragon Sauce
Ingredients
- Ingredients
- 1 garlic clove
- ½ small lemon
- 1 scallion
- 1 carrot
- 3 stalks Tarragon
- 1 Tbsp butter
- 80 milliliters dry white wine
- 175 milliliters fish stock
- 100 grams Whipped cream
- salt
- white peppers
- 4 Scallop
- 1 Tbsp clarified butter
Preparation steps
Peel garlic and finely chop. Squeeze juice from lemon. Rinse scallions, trim, cut in half lengthwise and then cut into 3-4 cm (approximately 1 1/2 inch) long pieces. Peel carrots and cut into about 5 mm (approximately 1/5 inch) thick and 3-4 cm (approximately 1 1/2 inch) long strips. Rinse tarragon, shake dry and coarsely crush half.
Heat butter in a pan and sauté garlic. Deglaze the pan with wine and fish stock. Add scallions and carrots, cook in hot stock until al dente, remove from the pot and keep warm. Add cream to the pot and season with lemon juice, salt and white pepper. Puree sauce with an immersion blender. Add chopped tarragon to the pot, stir, add scallions and carrots and season to taste.
Rinse scallops and pat dry. Heat clarified butter in a pan and fry scallops quickly on both sides. To serve, arrange scallops on a plate, cover with sauce and garnish with remaining tarragon leaves. Serve immediately.
