I almost always count myself lucky to be married to such a wonderful man, but I count myself especially lucky that I am married to man who cooks! Those nights, when I head out a Church Finance Committee Meeting or a Girl Scout Leader Troop Meeting, I can usually find a warm meal and a glass of wine waiting for me when I get home. (I wish I could say it was always that way for Paul, but alas it is not.)
A few weeks back, the fish purveyor at our local farmers market had fresh sea scallops, which is really one of my favorite dishes when I go to restaurants. That said, I am a little more nervous about cooking them myself, they are so easy to ruin!
Not having a go-to recipe for scallops, I started digging around Epicurious.com, one of my favorite places to find recipes. I chose Seared Scallop with Tarragon Butter recipe because it reminded me of a dish I had in Seattle, and more importantly, I have fresh tarragon in the garden.
Cooking scallops is always tricky, as you don’t want them underdone, and they get very chewy if they are overdone. These tips from Cooks Illustrated Magazine help:
Dry your scallops well with paper towels, pressing to remove as much water as possible, then dust them extremely lightly with granulated sugar. Heat a some oil or butter (or a mixture) in a sauté pan until it’s hot. The scallops should sizzle when they hit the pan.
Don’t crowd the pan and sear the scallops until they reach a burnished brown on the outside (the sugar caramelizes and helps with this) and are still a bit under-done on the inside. Loosen them from the pan with a spatula if they start to stick.
We skipped the sugar part, but otherwise Paul did a wonderful job cooking them. The creaminess of the butter and tarragon paired perfectly with the Signature Chardonnay, the smooth textures working together. The tarragon helped to emphasis the fruit component. All in all, a perfect dinner! Thanks Paul, you are the best!
PDF Recipe: Seared Scallops with Tarragon-Butter