Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2459.65 Kcal (10298 kJ) | ||
| Calories from fat | 440.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.92g | 75% | |
|---|---|---|---|
| Cholesterol | 83.71mg | 28% | |
| Sodium | 9861.09mg | 411% | |
| Potassium | 5814.51mg | 124% | |
| Total Carbs | 468.11g | 156% | |
| Sugars | 2.19g | 9% | |
| Dietary Fiber | 56.84g | 227% | |
| Protein | 51.33g | 103% | |
| Vitamin C | 108.5mg | 181% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 13.1mg | 73% | |
| Calcium | 430.3mg | 43% | |
| Amount Per 100 g | |||
| Calories | 333.32 Kcal (1396 kJ) | ||
| Calories from fat | 59.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.63g | 75% | |
|---|---|---|---|
| Cholesterol | 11.34mg | 28% | |
| Sodium | 1336.31mg | 411% | |
| Potassium | 787.95mg | 124% | |
| Total Carbs | 63.44g | 156% | |
| Sugars | 0.3g | 9% | |
| Dietary Fiber | 7.7g | 227% | |
| Protein | 6.96g | 103% | |
| Vitamin C | 14.7mg | 181% | |
| Iron | 1.8mg | 73% | |
| Calcium | 58.3mg | 43% | |
* 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.
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