Scallops With Tarragon Cream And Wilted Butter Lettuce

In this recipe, butter lettuce is cooked in pan drippings for a quick side. bon appetit nov. 2007............

Melt 1 tablespoon butter in small skillet over medium heat.

Add shallots.

Saut 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.

unsalted butter, shallot, dry white wine, whipping cream, fresh tarragon, anise-flavored liqueur, sea scallops, butter lettuce