Spring
Seared Scallops with Spring Onion and Tarragon Cream
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94 Reviews
PandorasBox
December 20, 2020
Love, love, love it. I've been looking for something to do with scallops and this is it. The tarragon sauce is the greatest. I used it a few days later with salmon and will certainly make it a staple from now on. Thank you for the recipe.
PandorasBox
December 20, 2020
Love, love, love it. I've been looking for something to do with scallops and this is it. The tarragon sauce is the greatest. I used it a few days later with salmon and will certainly make it a staple from now on. Thank you for the recipe.
Pescetarianpleasures.com
February 5, 2017
Scallops are one of my favourite things in the world! I´ve never tried them with Tarragon though, this will be a first!
Nathan S.
May 25, 2015
Awesome recipe. I used scallions instead of spring onions. This amount of sauce could probably be used for 1.5-2lbs of scallops in my opinion. While incredible, I think being conservative with anything accompanying scallops is wise. I used some of the left over sauce with some bucattini and it was perfect.
Jordan
August 26, 2014
This was absolutely devine. The sauce was flavorful and delicious and complemented the sweet scallops perfectly, not to mention the fact that it makes for an absolutely beautiful presentation . Next time I will double the sauce and reserve half for use at another time.
stephanieRD
July 18, 2014
The sauce is simply AMAZING. Made this for my love's birthday dinner last night, and he loved it. First time cooking scallops every, so I would say I conquered new culinary ground and it exceeded my expectations. Freezing the rest of the sauce and going to use it on something for dinner next week- maybe a good white fish? Shrimp? Possibilities are endless.
Sashinka
November 25, 2012
OMG! My husband just served me these and they are scrump-dilee-icitious!!! Thanks so much for sharing this recipe. He's already offered to make these for his parents, so they couldn't have been too much bother.
Davaritel
November 25, 2012
I guess it goes without saying, but this a sper tasty dish. I had to make a few substitutions though: green onions instead of spring onions; skim milk instead of whole milk and crema mexicana instead of creme fraiche. Nevertheless, it was outstanding dish that I will make very often. The tarragon sauce was really amazing and adds some nice, fun color to the plate. Thanks for sharing!
MarieH
November 4, 2012
I love this recipe and have made it several times as a company meal. Tarragon is a new herb for me and now I have it planted and cannot get enough. Thanks!!
ChefFace
September 25, 2012
Thank you for this recipe. I served these as my main dish with citrus spritzed asparagus and some rosemary foccacia, huge hit. I didn't change a thing. LOVELY!
noahfactor
August 1, 2012
My girlfriend and I made this last night and it was amazing! The sauce perfectly complimented the scallops. And the recipe was not too hard, it was the first time either of us had cooked scallops or made a cream sauce before and it all came out great.
neighome
June 10, 2012
I finished each plate with a small sprinkle of fennel pollen. My guests loved it!
2nd F.
April 30, 2012
Made this last night but I used regular green onions and I must say that the cream sauce is to die for I will be making this again
chrissyleer
April 12, 2012
I found the sauce bland, but that may be because I used scallions. I think a squeeze of lemon juice may have helped!
chrissyleer
April 12, 2012
I found the sauce bland, but that may be because I used scallions. I think a squeeze of lemon juice may have helped!
oldkitcheninflatbush
March 28, 2012
I used watercress. i don't like tarragon. Worked great with scallops. Served it with a simple risotto. It was very good. Thanks.
oldkitcheninflatbush
March 28, 2012
I used watercress. i don't like tarragon. Worked great with scallops. Served it with a simple risotto. It was very good. Thanks.
phyllis
August 19, 2011
I cooked this for dinner tonight for my adult children and it was a huge hit. Not the right time of year to get spring onions so I used leeks and scallions. It's a really lovely dish. Thank you.
MonicaL
May 26, 2011
I'm very excited to try these out for dinner tomorrow. Can you recommend sides to go with this? And how do you ideally present the scallops. As a stand-alone course. In the picture it is by itself so was hoping for some guidance. Thanks!
amreiskitchen
April 14, 2011
I made this a few nights ago and as everyone has already said, the sauce is to die for. My husband went bananas ha nearly ate the plate! The perfect foil for so many things and so simple. Definitely a keeper.
cookie27
April 12, 2011
great recipe for scallops! but the cream sauce is to die for... i've used it in lots of ways, even spread on multigrain bread, covered with a slice of cheese and broiled for lunch. yummm. i'm tempted to eat it with a spoon!
Sam1148
April 13, 2011
This is why I think it's such a great recipe..that shouldn't just be limited to scallops.
It works in many ways. I used leftovers on asparagus and it keeps beautifully in the 'fridge for a day or so..plus the color makes it look great on a plate.
It works in many ways. I used leftovers on asparagus and it keeps beautifully in the 'fridge for a day or so..plus the color makes it look great on a plate.
Sam1148
April 9, 2011
I want to thank you. I made this last it and it was a major hit, a keeper.
I couldn't find really good scallops, so I used up some vac-paced talipa and cooked them with clarified butter and a crust of "Wondera Flour" and some drops of lemon/olive oil to the sauce after plating.
Well done!
I couldn't find really good scallops, so I used up some vac-paced talipa and cooked them with clarified butter and a crust of "Wondera Flour" and some drops of lemon/olive oil to the sauce after plating.
Well done!
lastnightsdinner
April 9, 2011
Thank you so much! And glad to hear the sauce worked with other seafood - your prep sounds lovely!
sygyzy
January 22, 2011
I made this tonight and it was really really good. The star of the dish is of course the sauce, which tastes like it could work with almost any protein. I see using it with a firm fish like swordfish or even grilled chicken breast. I used 6 oz of green onion, half a medium yellow onion, and a large shallot. I also used dried tarragon instead of fresh after failing to find it in three stores. Really, amazing recipe.
J. A.
January 16, 2011
I just made this. It was delicious! I used scallions instead of spring onions.
lastnightsdinner
January 16, 2011
Thank you so much! Scallions are a perfect substitute :) So glad you enjoyed it!
MsChristina
September 18, 2010
i absolutely LOVEDDDDD this recipe!!! didn't have spring onion because it's not spring anymore, but used leek stems and diced yellow onions. this was definitely pleasing to the palate :)
lastnightsdinner
January 16, 2011
Thanks, MsChristina! So glad you tried and liked it, and I love your addition of toasted pine nuts!
lastnightsdinner
May 2, 2010
Thanks, all, for your congrats, and thank you to all who have tried this and liked it - I'm so thrilled.
Veronica
May 2, 2010
Oh my heavens--sublime! FINALLY made this last night--my husband and I are still swooning. He's leaving on business tomorrow so I get to finish the sauce, however I please! Thank you for this marvelous addition and CONGRATULATIONS!
Kabocha
April 30, 2010
I made this last night and it was so delicious... but be careful to not add too much tarragon or the anise flavour will overwhelm the sauce.
Kayb
April 29, 2010
Congrats! I'm trying this sauce on SOMETHING this weekend. Scallops if I can find decent ones!
melissav
April 28, 2010
Congrats LND! You are a force to be reckoned with. If you keep it up, A&M are going to have to rename the cookbook to the "Food 52 & LND Cookbook."
lastnightsdinner
April 28, 2010
Thanks so much! I was convinced your scallops would win - such a wonderful recipe, and the roasted lemons are inspired! I can't wait to make it at home soon.
amreen
April 28, 2010
Yay! Congrats ... i love the cobos in this dish ... simple and elegant ... can't wait to try it!
MrsWheelbarrow
April 28, 2010
I made this last weekend. The sauce was intoxicating. I saved the last little bit from the pot and enjoyed it the next day over asparagus. Really, I'm sure it would be good poured over almost anything, but with the scallops, it's fantastic.
Oui, C.
April 28, 2010
Congrats, LND on another great win! Gotta keep my eyes open for these Bomster scallops.
lastnightsdinner
April 28, 2010
I've been in meetings all morning - what a thrill to see this when I came out! Thank you all SO much!
drbabs
April 28, 2010
Congratulations on the win! I never make scallops--my husband is allergic--but I'm looking forward to trying the sauce.
SallyCan
April 24, 2010
A lovely recipe~I love the mix of spring onions, tarragon and creme fraiche.
Veronica
April 23, 2010
Congratulations and thank you! Can NOT wait to try this. It looks and "feels/smells" gorgeous"!
Oui, C.
April 23, 2010
Tarragon is an absolute favorite of mine, and so good with seafood. Congratulations, and thanks for such a great recipe.
mariaraynal
April 23, 2010
Tarragon is one of those underused, underappreciated herbs. You've elevated it to something truly special in this dish. Congrats!
TheWimpyVegetarian
April 22, 2010
CONGRATS on being a finalist with such a great recipe!! I'm buying some scallops today and am planning on this for dinner. It sounds just wonderful!!
lastnightsdinner
April 22, 2010
Thanks so much, everyone! I'm so honored and humbled, particularly going up against such great competition!
melissav
April 22, 2010
Congrats. This is a great dish. As I mention below, I made it with pompano and then I used the leftover sauce with scallops the next night. And if that wasn't enough, I made the sauce on Monday and tossed it with sauteed summer squash, peas, and pasta. It was delicious.
dymnyno
April 21, 2010
I made the sauce...somehow way too thick. Delicious but I thought that the amount in your pic was waaay to much for the scallop...soo rich !
EmilyNunn
April 20, 2010
Oh, my gosh. I'm absolutely dying. Die-ing.
And can I just say that I am so jealous that you have scallops at your farmers market? We don't do that here in Chicago.
And can I just say that I am so jealous that you have scallops at your farmers market? We don't do that here in Chicago.
katekirk
April 18, 2010
As promised...made this tonight and wow wow wow delicious. I think I over-thickened the sauce - tasted great, though. I have a dinner party planned in a couple of weeks and will plan on doing this for a starter. Wonderful, thank you!
Oui, C.
April 15, 2010
Tarragon is my favorite herb....period. This is definitely the next way I will be making scallops.
melissav
April 15, 2010
I made the spring onion soubise tonight and served it with a piece of fresh Florida pompano. It took every bit of self-control not to just pour the sauce in a bowl and eat it like a soup. It was that good - and I didn't even add the creme fraiche. Great recipe.
lastnightsdinner
April 16, 2010
Wow, thank you!
(and I spent a lot of time in Florida when I was younger - there's nothing like fresh pompano. I miss it!)
(and I spent a lot of time in Florida when I was younger - there's nothing like fresh pompano. I miss it!)
meganvt01
April 15, 2010
That caramelization on those scallops looks amazing. Do you use non-stick or an anodized pan to get that finish?
lastnightsdinner
April 15, 2010
Thanks! I used an 11-inch All-Clad Stainless French Skillet for the scallops.
MrsWheelbarrow
April 14, 2010
This is a gorgeous recipe. Yum. My tarragon is just greening up in the garden and I can't wait to give this a try.
lastnightsdinner
April 14, 2010
Thanks so much, everyone!
mrslarkin, there are a couple of different types of soubise sauces - Escoffier has a version which is basically onions cooked slowly with a bechamel (which is what I tried to do here), Julia Child did a rice-based version, and there are soubise recipes on the internet that are neither.
mrslarkin, there are a couple of different types of soubise sauces - Escoffier has a version which is basically onions cooked slowly with a bechamel (which is what I tried to do here), Julia Child did a rice-based version, and there are soubise recipes on the internet that are neither.
mrslarkin
April 14, 2010
Thanks so much for the tips! Will check them out. P.S. I love all your recipes - they are very inspiring.
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