When I sent SP this recipe for Scallops with Tarragon Butter Sauce and told him I was making it for the Fish/Seafood recipe swap he was so excited. He loves scallops but we rarely have them due to the cost.
I only made a few modifications, mainly subbing chicken broth for the white wine because I didn't have any in the house and didn't want to put off making this so we could buy a bottle. I wish I could say Baby Girl tasted scallops and fell in love, but, well, she didn't. She did eat two small pieces, but that was it. The rice I served alongside she devoured. She also wasn't a huge fan of the spinach. In her defense, I think this was the first time she's had it. As much as I love spinach, I rarely cook it as a side dish. In fact, I can't even remember the last time I did so hopefully after a few more exposures to it she'll come around.
I loved everything about this dish, especially the delicious sauce. I ended up adding quite a bit of sauce to my bowl so the rice could soak it all up. Yum. SP decided he really isn't a fan of tarragon, however. Say what? Oh well, there are plenty of other herbs in the garden.
Scallops with Tarragon Butter Sauce
Slightly modified from Becoming Pigzilla, adapted from Food and Wine
1 tablespoon olive oil
3 tablespoons butter
1 lb sea scallops, dried well
1 teaspoon salt
Fresh cracked black pepper
1 bunch fresh spinach
2 tablespoons lemon juice
1 cup chicken broth
Zest of 1 lemon
2 tablespoons chopped fresh tarragon
In a large non-stick frying pan, heat 1 tablespoon oil with 1/2 tablespoon butter over medium-high heat. Season scallops with 1/2 teaspoon salt and pepper. Put scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on second side and just cooked through, about 1 to 2 minutes more. Remove to a paper towel-lined plate.
Reduce heat to medium and add spinach to the pan. Turn several times to coat in pan juices. Add the lemon juice, and cook until the leaves are wilted. Divide spinach on plates and place scallops on top of spinach.
Add the chicken broth to the pan and bring to a boil; cook until reduced by about half, 1 to 2 minutes. Reduce the heat to low and whisk in the remaining 2 1/2 tablespoons butter to form a smooth sauce. Add remaining 1/2 teaspoon salt, lemon zest and tarragon. Season and adjust flavors to taste. Pour over scallops and serve.