Scallops Herb-Crusted with Tarragon Cream

By rossboys

Fat-free half and half can be substituted for regular half and half.

Ingredients

• 12 lg sea scallops
• salt and pepper to taste
• 1/2 cup plain panko bread crumbs
• 3 Tbsp fresh coarsely chopped tarragon, divided
• 2 Tbsp fresh chopped parsley
• 1/4 tsp Morton Nature's Seasons Seasoning
• 3 Tbsp olive oil, divided
• 2 Tbsp unsalted butter
• 1/2 pint good-size grape tomatoes, washed, cut in half
• 1 lg zucchini, cut in half lengthwise and sliced
• 3 Tbsp dry sherry or water
• 1/4 cup half-and-half mixed with 1 tsp cornstarch

Details

Servings 4

Preparation

Step 1

Preheat the oven to 200 deg.

Rinse the scallops and pat them dry with paper towels. Season both sides with salt and pepper. On a plate, combine the bread crumbs, 1 Tbsp tarragon, the parsley and seasoning blend. Mix thoroughly.

In a lg skillet, melt 2 Tbsp of olive oil with 2 Tbsp butter over med-high heat. Coat the scallops on both sides with the crumb mixture. Working in batches if necessary, place the scallops in the skillet and cook, about 3 min on each side, turning only once. Remove to oven-proof plate, cover with foil and place in the oven to keep warm.

Wipe out the skillet and heat the remaining 1 Tbsp olive oil. Add the tomatoes and saute about 2 min or until they start to brown. Add the zucchini and saute 2 min more until just tender. Remove the vegetables to a plate and keep warm in the oven. Set the same skillet over low-med heat and add the sherry or water to deglaze it. Stir the remaining 2 Tbsp chopped tarragon into the half-and-half mixture. Pour into the skillet and heat gently until thick enough to coat the back of a spoon. Taste and adjust seasonings as necessary. It should have a mild anise flavor.

Place 3 scallops on each plate, drizzle with some sauce and serve with sauteed vegetables.