- Chef's knife: Versatile tool essential for prepping ingredients such as slicing scallops and chopping tarragon.
- Cutting board: Provides a safe surface to cut or prep food items without damaging the countertop.
- Non-stick skillet: Ideal for searing scallops quickly while preventing sticking, ensuring perfect texture.
- Whisk: Useful in combining and whipping cream smoothly before creating the tarragon cream sauce.
- Saucepan: Necessary to heat milk or a dairy substitute for the butter sauce that accompanies scallops.
- Blender (optional): Can be used to prepare a puree of wilted lettuce with added flavors, providing an extra creamy element to the dish.
- Cheese grater: Useful for shredding cheese that might complement the recipe.
- Measuring cups and spoons: Help ensure accurate portions when preparing tarragon cream or butter sauce.
- Silicone spatula: Useful for scraping bowls clean, folding mixtures without damaging them, especially important while making a delicate sauce.
- Colander (optional): For washing lettuce and draining any excess liquid before preparing it to be wilted in the recipe.
- Mixing bowls: Essential for combining ingredients and marinating scallops or whisking together sauces.
2 tablespoons (1/4 stick) unsalted butter, divided
1/4 cup minced shallots
1/2 cup dry white wine
1/3 cup whipping cream
4 teaspoons chopped fresh tarragon, divided
1 1/2 teaspoons Pernod or other aniseflavored liqueur (optional)
8 large sea scallops, patted dry
1 small head of butter lettuce, leaves separated
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About