Sea Scallops with Fresh Cherries and Tarragon
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Sea Scallops with Fresh Cherries and Tarragon might be a recipe you should try. This recipe serves 2. This main course has 289 calories, 23g of protein, and 8g of fat per serving. For $4.29 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of sea salt, shallot, sea scallops, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by The Vintage Mixer. 325 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 67%. This score is solid. Similar recipes include Cook the Book: Charred Sea Scallops with Smoked Sea Salt, Scallops with Cauliflower, Dried Cherries, and Capers, and Dark Chocolate Bark with Cherries, Walnuts and Sea Salt.
Servings: 2
Ingredients:
1/2 pound cherries (about 2 cups), pitted and halved
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons rice vinegar
1/4 teaspoon fine sea salt
3/4 pound wild-caught sea scallops (about 6 scallops)
1 shallot, chopped
1 tablespoon chopped tarragon
Equipment:
paper towels
frying pan
Cooking instruction summary:
Pat scallops dry with a paper towel. Sprinkle both sides with salt and pepper. Heat a large, heavy skillet over high heat until hot. Add oil and heat until oil is shimmering--but not smoking. Add the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter, cover and keep warm. Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cook, stirring occasionally, until cherries are softened, 4 minutes. Stir in tarragon, then pour cherry sauce over scallops.
Step by step:
1. Pat scallops dry with a paper towel. Sprinkle both sides with salt and pepper.
2. Heat a large, heavy skillet over high heat until hot.
3. Add oil and heat until oil is shimmering--but not smoking.
4. Add the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side.
5. Transfer scallops to a platter, cover and keep warm. Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes.
6. Add vinegar and cherries. Cook, stirring occasionally, until cherries are softened, 4 minutes. Stir in tarragon, then pour cherry sauce over scallops.
Nutrition Information:
covered percent of daily need
