Pan Seared Scallops with Fresh Tarragon

  • 1 lb Fresh Scallops 30/40 count
  • 250ml Central Dairies by Natrel 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
  1. Lightly pan sear scallops in Spy Glass Butter.  Remove from pan and keep warm.
  2. Deglaze the pan with white win.  Add fresh tarragon and Central Dairies by Natrel 35% Whipping Cream.
  3. Reduce to a sauce like consistency and season to taste.
  4. Place the warm scallops on top of teh saffron rissotto.
  5. Drizzle with the sauce and top with the julienne of peppers.