Scallops With Tarragon Cream And Wilted Butter Let... Recipe

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Scallops With Tarragon Cream And Wilted Butter Let...
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Ingredients:

Directions:

  1. Melt 1 tablespoon butter in small skillet over medium heat. Add shallots; sauté 3 minutes. Add wine; boil until reduced by half, about 2 minutes. Add cream, 3 teaspoons tarragon, and Pernod, if using. Simmer until sauce coats back of spoon, about 2 minutes. Season with salt and pepper; set aside.
  2. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper; cook until brown and almost cooked through, about 2 minutes per side. Transfer scallops to plate. Add lettuce to drippings in skillet; toss until beginning to wilt, about 1 minute. Spoon sauce onto 2 plates; divide lettuce between plates. Place 4 scallops on each plate; sprinkle with remaining 1 teaspoon tarragon.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3168.05 Kcal (13264 kJ)
Calories from fat 1160.57 Kcal
% Daily Value*
Total Fat 128.95g 198%
Cholesterol 296.13mg 99%
Sodium 9871.96mg 411%
Potassium 5838.22mg 124%
Total Carbs 468.11g 156%
Sugars 2.19g 9%
Dietary Fiber 56.84g 227%
Protein 52.32g 105%
Vitamin C 108.5mg 181%
Vitamin A 1.1mg 38%
Iron 13.1mg 73%
Calcium 454mg 45%
Amount Per 100 g
Calories 378.62 Kcal (1585 kJ)
Calories from fat 138.7 Kcal
% Daily Value*
Total Fat 15.41g 198%
Cholesterol 35.39mg 99%
Sodium 1179.82mg 411%
Potassium 697.74mg 124%
Total Carbs 55.95g 156%
Sugars 0.26g 9%
Dietary Fiber 6.79g 227%
Protein 6.25g 105%
Vitamin C 13mg 181%
Vitamin A 0.1mg 38%
Iron 1.6mg 73%
Calcium 54.3mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 73.3
    Points
  • 84
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Total Fat

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