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scallops in thyme-tarragon sauce.

bluecatfish1 avatar
Recipe by
Bob Wakeman
@bluecatfish1
Dupo, IL

Very easy and tasty dish.

yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For scallops in thyme-tarragon sauce.

  • 1 lb
    large sea scallops
  • 1/3 tsp
    kosher salt
  • 2 tsp
    olive oil, extra virgin
  • 2 tsp
    butter
  • 1/2 c
    onion,sliced thinly
  • 2 ribs
    ceolery, thinly sliced
  • 1/2 c
    white wine
  • 2 tsp
    chopped fresh thyme and tarragon
  • 2
    cloves gralic thinly sliced or minced
  • 8 oz
    baby red potatoes , 1/4 cut rounds
  • 1 c
    chicken broth
  • 1 c
    grape tomatoes, halved.
  • 2/3 c
    tomato juice

How To Make scallops in thyme-tarragon sauce.

  • 1
    in a large cast iron skillet add olive oil and butter. Heat over med-high heat. Add scallops and cook till lightly brown. (1-2 minutes per side). Remove from skillet to a plate and keep warm.
  • 2
    Add onion, celery, and garlic to the pan. Cook till beginning to soften. Add wine and simmer one minute. Stir in potatoes, broth, tomatoes, tomato juice bring to a boil. Reduce to a simmer, cover and cook till potatoes are tender and tomatoes are beginning to break down, about 12-14 minutes.
  • 3
    Return scallops, juice, thyme, and tarragon to the pan, cover and cook until scallops are heated through, 2-3 minutes. put scallops on plates with some sauce. Enjoy.
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