Pan Seared Scallops with Fresh Tarragon

Buttery fresh scallops with a white wine, tarragon and creamy sauce. Served with saffron rissotto and julienne peppers. Looks fancy yet so easy!

  • 454 g (1 lb.) fresh scallops (30/40 count)
  • 250 mL (1 cup) Central Dairies by Natrel 35% Whipping Cream
  • 10 mL (2 tsp) fresh tarragon, chopped
  • 10 mL (2 tsp) Spyglass Butter
  • 125 mL (½ cup) white wine
  • Seasoning
  • 454 g (1 lb.) saffron risotto, cooked
  • Red, yellow and green peppers (julienned for garnishing)
  1. Lightly pan-sear scallops in Spyglass Butter. Remove from the pan and keep warm.
  2. Deglaze the pan with the white wine. Add the fresh tarragon and the 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 the saffron risotto.
  5. Drizzle with the sauce and top with the julienned peppers.