RECIPES
110
Sea Scallops with Tarragon Sauce
Scallops
Default Mode and Temperature:
Surround Convection Roast/400˚
Suggested Time:
15-20 minutes
Tips:
Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this Function:
DACOR GUIDE-FISH-#5 Scallops
This Dacor Guide function is best used for sea scallops instead of bay scallops.
2 Tablespoons unsalted butter
12 sea scallops, side muscles trimmed
Salt and pepper, to taste
1
⁄
3
cup dry white wine
1 Tablespoon Dijon mustard
2 Tablespoons chopped shallot
2 Tablespoons whipping cream
1
⁄
4
cup unsalted butter, cut into
1
⁄
2
inch pieces
2 Tablespoons chopped fresh tarragon
Adjust oven rack to position 2. In Dacor Guide, select
Scallops
. Allow oven to preheat. Butter a rimmed cookie sheet generously.
Spread scallops on cookie sheet in even layer. Season scallops with salt and pepper. Place in oven and set timer for 15-20 minutes
or until opaque and firm.
For sauce:
Place wine and shallots in small saucepan. Simmer over medium heat until reduced to glaze, about 3 minutes. Stir in
cream; simmer until it begins to bubble lightly around the edges. Add mustard and stir to combine. Drop in butter, one cube at a time
and swirl pan after each addition. Stir in 1
1
⁄
2
Tablespoons tarragon. Season tarragon sauce to taste with salt and pepper.
After Roasting:
Drizzle tarragon sauce over scallops. The scallop can be served over a bed of greens, mashed potatoes, etc.
Serve 2.
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