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Seared Scallops with Tarragon Cream Sauce

With just a few simple ingredients we creates a zippy, creamy sauce that's the perfect foil for sweet flesh of the scallops.

Seared Scallops with Tarragon Cream Sauce

Print Grocery List Print Recipe
Serves: 4 Total Time: 45 minutes

Ingredients


  • 1 pound wild dry sea scallops
  • 4 tablespoons unsalted butter
  • 1 tablespoon unbleached all-purpose flour
  • 1 cup whole milk
  • Kosher or sea salt
  • 1 bunch spring onions, about ½ lb.
  • 2 tablespoons fresh tarragon leaves
  • grapeseed or other neutral oil
  • 2 tablespoons crème fraiche
  • fresh chives for garnish




Instructions

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