Introducing Tasty Tuesdays with Pan-Seared Scallops with Spring Onion Cream Sauce


Spring is in the air and it’s time to get outside and think about our gardens. We are proud to announce a new series called “Tasty Tuesdays”, where our Gardens and Horticulture Manager, Julie, will be sharing recipes perfect for family dinners and get-togethers. Our first recipe in the series is for the seafood lovers,


Pan-Seared Scallops with Spring Onion Cream Sauce, Serves 4
1 lb. wild-caught sea scallops
6 T. unsalted butter
1 1/2 T. all purpose flour
1 1/2 c. whole milk
1 bunch spring onions
2 T. fresh tarragon leaves
2-4 T. unsalted butter for pan
2 T. creme fraiche (or 2 T. sour cream)
  • Place scallops on a dish and pat dry.  Sprinkle with salt. Leave on counter while you prepare sauce.
  • Separate the spring onion bulbs from the spring onion greens.  Chop and save both.
  • Melt the 6 T. butter in a saucepan.  Add chopped onion bulbs and sauté on low heat for 20 minutes. Add the onion green tops.  Continue to sauté for about 10 minutes.  Sprinkle the 1 1/2 T. flour over all and continue to cook for 1-2 minutes on a medium heat. Add the whole milk a little at a time, stirring consistently, until nicely thickened.  Add the 2 T. fresh tarragon leaves.  Stir.  Remove from heat.  Pour all into a food processor or blender and process thoroughly until the sauce turns a light green.  (This can also be done the day before).
  • Heat a good quality skillet (preferably cast iron) over medium-high heat until just beginning to smoke.   Add 2-4 T. unsalted butter and swirl around pan.  Quickly add the 1 pound of scallops, one at a time.  Don’t touch for at least a 2-3 minutes as they cook on medium-high heat.  When you see the bottom edges starting to brown, flip to other side.  Cook for another 2-3 minutes until they lift easily with a spatula and have a nice golden crust and are firm to the touch.
  • Spoon the spring onion sauce into a dish or bowl and place 4-5 scallops in each bowl.
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