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Scallops with Cherry-Tarragon Sauce

  • 2 servings
  • Mins
    Prep Time
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I love scallops because they are like the Fillet Mignon of the Sea. If properly seared, for just a few minutes, they are tender and succulent. But, overcook them, and you are left with chewy scallops that will disappoint. The combination of fresh Bing cherries and garden fresh French tarragon made a surprisingly sweet and savory pan sauce that came together in less than 15 minutes. Recipe is adapted from Whole Foods, as were the wild-caught scallops and organic cherries being purchased there as well.


pounds wild-caught sea scallops
½ teaspoon fine sea salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
1 generous splash (about ¼ cup) white wine (I used Sauvignon Blanc) or substitute 2 tablespoons rice vinegar
¼ cup low-sodium chicken stock (omit if using vinegar)
½ pound cherries (about 2 cups), pitted and quartered
1 tablespoon fresh chopped tarragon

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