Best 10 Salmon Scallops With Tarragon Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Cooking salmon and scallops together creates a delightful seafood dish that is sure to impress. The rich flavor of the salmon pairs perfectly with the sweet, briny taste of the scallops, while the tarragon cream sauce adds a touch of elegance and sophistication. Whether you are a seasoned chef or a novice in the kitchen, this article will provide you with the knowledge and guidance you need to create a delicious and memorable salmon and scallops with tarragon cream dish that will tantalize your taste buds and leave you craving for more.

Here are our top 10 tried and tested recipes!

SCALLOPS WITH TARRAGON CREAM AND WILTED BUTTER LETTUCE



Scallops with Tarragon Cream and Wilted Butter Lettuce image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Leafy Green     Herb     Appetizer     Sauté     Quick & Easy     Low Cal     Scallop     Fall     Tarragon     Lettuce     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 8

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

Steps:

  • Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
  • Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.

CRISPY SCALLOPS WITH TARRAGON CREAM



Crispy Scallops with Tarragon Cream image

You'll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! -Karen Kuebler, Dallas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 large egg
2 teaspoons water
2/3 cup Italian-style panko bread crumbs
1/3 cup mashed potato flakes
1 pound sea scallops
1/4 cup olive oil
2 tablespoons butter
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon

Steps:

  • In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture., Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side., Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts : Calories 503 calories, Fat 40g fat (16g saturated fat), Cholesterol 166mg cholesterol, Sodium 544mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

TARRAGON LOVER'S SCALLOPS



Tarragon Lover's Scallops image

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Provided by Stompy

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
5 tablespoons butter, divided
1 ½ pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
¼ teaspoon freshly ground black pepper
½ cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Steps:

  • Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
  • Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Nutrition Facts : Calories 364.9 calories, Carbohydrate 5.4 g, Cholesterol 94.3 mg, Fat 22.5 g, Fiber 0.2 g, Protein 28.9 g, SaturatedFat 10.2 g, Sodium 959.8 mg, Sugar 0.4 g

PAN SEARED SALMON WITH TARRAGON CREAM



Pan Seared Salmon With Tarragon Cream image

Make and share this Pan Seared Salmon With Tarragon Cream recipe from Food.com.

Provided by AmandaInOz

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

4 salmon fillets
salt and pepper
2 tablespoons vegetable oil
2 shallots, finely chopped
4 tablespoons fresh tarragon, chopped
6 ounces whipping cream
3 tablespoons fresh parsley, chopped
lemon wedge, to serve

Steps:

  • Preheat oven to 350°F.
  • Season salmon on both sides with salt and pepper.
  • Heat oil in a frying pan until fairly hot.
  • Add salmon flesh side down, and fry quickly for about 3 minutes until lightly browned. Turn over and fry skin side for 2 minutes.
  • Transfer to an ovenproof dish just big enough to take the salmon in a single layer and sprinkle over the shallot and the tarragon. Spoon over cream and salt and pepper to taste.
  • Cook in the oven for 12-15 minutes, until the salmon is cooked.
  • Sprinkle with parsley. Transfer to warm plates and garnish with lemon wedges.

Nutrition Facts : Calories 598.1, Fat 33.9, SaturatedFat 12.6, Cholesterol 223.6, Sodium 235, Carbohydrate 5.5, Fiber 0.5, Sugar 0.1, Protein 65.7

SEARED SCALLOPS WITH BACON, TARRAGON AND LEMON



Seared Scallops with Bacon, Tarragon and Lemon image

Provided by Food Network Kitchen

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 9

1 (1-ounce) slice bacon, cut crosswise into thin pieces
8 (1-inch) sea scallops, foot removed, if necessary, and patted dry
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/4 cup dry white vermouth
2 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 tablespoon chopped fresh tarragon leaves
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Cook the bacon in a medium skillet over medium heat until crisp but not dry and drain on a piece of paper towel. Leave 1 tablespoon of the drippings in the pan (there probably won't be much more than that, but discard any extra if there is).
  • Season the scallops with salt and pepper, to taste. Increase the heat under the skillet to medium-high, add the butter, and sear the scallops until brown and glossy, about 1 1/2 minutes per side. Transfer the scallops to a plate and set aside.
  • Remove pan from heat and add the vermouth and lemon juice. Now return the skillet to the heat and stir with a wooden spoon to scrape up the brown bits on the bottom of the pan. Bring the sauce to a simmer and cook until reduced by half. Stir in the water.
  • While the sauce reduces, slice the scallops in half vertically. Slip them into the reduced sauce with the tarragon, parsley, and bacon bits and give the skillet a swirl to bring everything together. Taste and season with salt and pepper, if desired. Divide the scallops with their sauce among small plates or Asian soup spoons and serve immediately.

SMOKED SALMON CANAPES WITH TARRAGON



Smoked Salmon Canapes with Tarragon image

Serve this effortless starter at your next Sunday brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes 24

Number Of Ingredients 6

4 ounces reduced-fat bar cream cheese
1 tablespoon finely chopped fresh tarragon, plus whole leaves for garnish
1 teaspoon finely grated lemon zest, plus 1 teaspoon fresh lemon juice
Coarse salt and ground pepper
6 thin slices pumpernickel bread (crusts removed), cut into quarters
4 ounces thinly sliced smoked salmon, torn to fit bread

Steps:

  • In a medium bowl, combine cream cheese, tarragon, and lemon zest and juice; season mixture with salt and pepper.
  • Dividing evenly, spread bread with cream cheese mixture (about 1 teaspoon per slice). Top with smoked salmon, and garnish with tarragon leaves.

SEARED SCALLOPS WITH TARRAGON CREAM



Seared Scallops with Tarragon Cream image

Categories     Sauté     Scallop     Spring     Tarragon     Bon Appétit

Yield Serves 4

Number Of Ingredients 6

1 1/4 pounds (about 20) large sea scallops
1 teaspoon vegetable oil
1 1/2 teaspoon butter
1 tablespoon all purpose flour
1 cup low-fat (1%) milk
2 tablespoons chopped fresh tarragon

Steps:

  • Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil.
  • Reduce heat to medium. Melt butter in same skillet. Add flour, stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.

OVEN-ROASTED SALMON WITH TARRAGON TARTAR SAUCE



Oven-Roasted Salmon with Tarragon Tartar Sauce image

The tarragon tartar sauce is awesome and works great with salmon. Also used it with mahi mahi and was good also.

Provided by kac

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 6

Number Of Ingredients 18

1 (1 1/2-pound) salmon fillet
2 tablespoons olive oil
salt and ground black pepper to taste
1 medium lemon, sliced
1 teaspoon minced fresh tarragon
½ cup mayonnaise
½ cup sour cream
2 tablespoons minced fresh tarragon
2 tablespoons dill pickle relish
2 tablespoons drained capers, minced
1 tablespoon minced shallot
1 tablespoon white wine vinegar
1 tablespoon minced lemon zest
1 teaspoon Dijon mustard
1 teaspoon white sugar
½ teaspoon Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Remove salmon skin and any pin bones; pat dry. Rub both sides with olive oil and season with salt and pepper. Arrange on the baking skeet.
  • Roast in the preheated oven until the thickest part is still translucent and an instant-read thermometer reads at least 125 degrees F (52 degrees C), about 15 minutes; salmon will continue to cook once out of the oven.
  • While salmon is roasting, prepare tartar sauce: combine mayonnaise, sour cream, tarragon, relish, capers, shallot, white wine vinegar, lemon zest, Dijon, sugar, Worcestershire, hot sauce, salt, and pepper in a bowl; mix until blended. Chill to blend flavors until salmon is ready.
  • Remove salmon from the oven. Transfer to a platter and garnish with lemon slices and tarragon. Serve with tartar sauce.

Nutrition Facts : Calories 403.7 calories, Carbohydrate 5 g, Cholesterol 70.4 mg, Fat 34 g, Fiber 1 g, Protein 20.5 g, SaturatedFat 7.5 g, Sodium 324.1 mg, Sugar 1.1 g

TARRAGON SALMON STEAKS



Tarragon Salmon Steaks image

"I used this recipe often when I cooked for the 'Meals on Wheels' program in our hometown," writes Helen Sandsbraaten of Naicam, Saskatchewan. "The salmon is mildly seasoned with lemon and tarragon, and it's quick to make."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 6

2 salmon steaks (about 1 inch thick)
2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and pepper to taste

Steps:

  • Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 415 calories, Fat 30g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 217mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

SALMON SCALLOPS WITH TARRAGON CREAM



Salmon Scallops With Tarragon Cream image

This recipe calls for salmon cut into coin-size scallops which are quick-fried and then coated in a low-fat cream sauce. Recipe is from B H & G Fresh & Simple. Cook time does not include time for cooking pasta.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 20m

Yield 3 serving(s)

Number Of Ingredients 8

1 (9 ounce) package refrigerated fettuccine
2 cups zucchini, thinly sliced
12 ounces fresh salmon fillets
1 teaspoon cooking oil
2/3 cup low-fat milk
3 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon fresh tarragon, snipped
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions, add zucchini to pasta the last 1 minute of cooking. Drain and keep warm. Meanwhile, skin fish, if necessary. Rinse fish; pat dry. Cut into 1 inch pieces.
  • In a large nonstick skillet cook and stir fish in hot oil over medium-high heat for 3 - 5 minutes or until fish flakes easily with a fork. Remove from skillet. Add milk, cream cheese, tarragon and pepper to skillet. Cook and whisk until cream cheese is melted and sauce is smooth. Return salmon to skillet. Cook and stir gently until heated through. Serve over fettuccine and zucchini.

Nutrition Facts : Calories 556.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 134.2, Sodium 204.1, Carbohydrate 68.4, Fiber 3.8, Sugar 7.4, Protein 39.5

Tips:

  • For the freshest scallops, look for ones that are plump and have a briny smell. Avoid scallops that are slimy or have a strong fishy odor.
  • Before cooking, make sure to remove the tough side muscle from each scallop. This will help to ensure that the scallops are tender and easy to eat.
  • Scallops can be cooked using a variety of methods, including sautéing, baking, and grilling. The best method will depend on the recipe you are using.
  • When cooking scallops, it is important to not overcook them. Overcooked scallops will become tough and chewy.
  • Scallops are a versatile ingredient that can be paired with a variety of flavors. Some popular pairings include lemon, butter, garlic, herbs, and bacon.

Conclusion:

Scallops are a delicious and healthy seafood option that can be enjoyed in a variety of ways. With their mild flavor and tender texture, scallops are a great choice for both casual and formal meals. Whether you are looking for a quick and easy weeknight dinner or a special occasion dish, there is a scallop recipe out there to suit your needs. So next time you are looking for a delicious and healthy meal, be sure to give scallops a try!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #healthy     #lunch     #main-dish     #eggs-dairy     #pasta     #vegetables     #american     #easy     #diabetic     #dinner-party     #holiday-event     #kid-friendly     #cheese     #dietary     #low-sodium     #low-in-something     #pasta-rice-and-grains     #3-steps-or-less

Related Topics