Grilled Scallops with Tarragon Sauce

Name: Grilled Scallops with Tarragon Sauce
Yield: Serves 4
Cuisine: United States
Ingredients: 4 branches fresh tarragon, stemmed, stems and leaves saved; ¼ cup packed chervil leaves (if available); otherwise substitute watercress and spinach leaves; salt and freshly ground pepper; 1 sprig fresh thyme; ¼ cup olive oil; 2 large shallots, peeled, chopped; 2 cups fish stock; ½ cup dry white wine; ¼ cup red bell pepper puree; 4 tablespoons salmon or steelhead roe; 24 sea scallops; ½ bunch watercress leaves; 1 bay leaf; ½ pound butter; 8 medium spinach leaves

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

Ingredients

24 sea scallops
¼ cup olive oil
4 branches fresh tarragon

Americas
United States
Lunch
Fish course
Sauce
Pescatarian
Gluten-free

Method

Toss the scallops in a mixture of the oil and chopped tarragon stems. Let marinate for 1 hour and discard the tarragon. Put 6 or 7 scallops on each of 4 skewers.

While the scallops are marinating, make the sauces. Put the fish stock, wine, shallots, thyme, and bay leaf in a saucepan and cook over medium heat for 20 minutes. Strain the liquid, discarding the herbs and shallots.