Scallops with Tarragon Cream and Wilted Butter Lettuce

Scallops with Tarragon Cream and Wilted Butter Lettuce
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If you’re a seafood lover then we’ve got another recipe here that you’re going to go crazy for. This dish calls for you to fry up some delicious scallops, then wilt your Butter Lettuce leaves in the same pan with the drippings from the scallops. So not only are you getting some top notch scallops in a creamy wine sauce, but you’re also getting some delicious scallop flavored Butter Lettuce to go with them. This recipe adds a whole new dimension to our buttery lettuce leaves and after you’ve mastered the technique, you can even try it with other foods. (Here’s looking at you bacon!)

Here’s what you’re going to need to start things off:

  • 1 small head of Living Butter Lettuce, leaves separated
  • 2 tablespoons (1/4 stick) unsalted butter, divided
  • 1/4 cup minced shallots
  • 1/2 cup dry white wine
  • 1/3 cup whipping cream
  • 4 teaspoons chopped fresh tarragon, divided (You can get delicious Living Tarragon from the great folks over at North Shore Living Herbs.)
  • 8 large sea scallops, patted dry
  • 1 1/2 teaspoons Pernod or other anise flavored liqueur (optional)

For the full cooking instructions, just click right here:

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