Dinner on a weeknight that happens to be Valentine’s Day can be a challenging task of cooking something special yet not too over the top as to upset the weeknight apple cart. If your somewhere in the middle of basically life, it’s hard to get out on a Tuesday. But don’t let work, kids, school, sports and other weekday stress compromise a romantic dinner. You can make a stellar restaurant quality meal in no time right in your own kitchen and for a fraction of the cost.
Nothing beats the distinct sweet taste of sea scallops. When cooked right, they’re tender, juicy beauties and they’re on sale right now at Shoprite in Springfield. The secret is that the scallops and sauce need to be cooked separately and combined at the end. Otherwise, the water will cook out of the scallops making them tough and overcooked and the sauce runny. There aren’t many dishes that take only 10 minutes to cook and are full of lean protein with a glorious taste of the sea! So, get your pan out and your courage up – this recipe will be your trusted guide.
Pan Seared Scallops with Tarragon
Serves 4-6
Prep time: 10 minutes
Cooking time: 10 minutes
2 pounds large sea scallops
Salt and pepper
2 tablespoons olive oil
½ cup good quality white wine
½ cup chicken broth
4 tablespoons (1/2 stick) unsalted butter, cut up
Zest from 1 lemon
2 tablespoons fresh tarragon, chopped
- Pat scallops dry and season them with a pinch of salt and a grind of pepper.
- In a large skillet, heat olive oil over medium/high heat. Place scallops in the pan and cook 2 minutes on each side until scallops are brown and crisp. Transfer to a platter.
- Add wine and broth to the pan, bring to a boil and reduce by half. Add butter, a piece at a time, whisking constantly until incorporated. The butter will thicken the sauce. Add lemon zest and tarragon. Season to taste with salt and pepper and pour over scallops.
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