Seared Scallops with White Wine Tarragon Sauce

  • Created By
    Ken Alger
  • Shared On
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4 People (1/2 lb each for entrée), 2 Scallops each for Appitizer
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
A word from the cook
Fresh Scallops preferred!

1 Tbsp Olive Oil
2 Tbsp Capers
2 1/2 Cups Dry White Wine (dry Vermouth preferred)
1/2 Tbsp Black Pepper (freshly ground)
3 Shallots (minced)
3 Sprigs Fresh Thyme
1 Bay Leaf
1/2 Cup Table Cream (light preferred)
4 Tbsp Butter (separated)
4 Leeks (chopped - white and light green parts only (about 4 cups))
3/4 Cup Water
1/3 Cup Fresh Chives (chopped in 1/2 inch pieces)
2 Tbsp Fresh Tarragon (or 1/2 tbsp dried)


Crispy Capers:   (for the finish, but do them first)

  • Heat oil in a small skillet and add the capers.
  • Sauté for about 10 minutes, continuously stirring or shaking the pan until they are crispy.

White Wine Sauce:

  • Boil the wine together with the black pepper, shallots, thyme and bay leaf.
  • Reduce this mixture to about 3 Tbsp of liquid remain
  • Stir in the cream and set aside  until time to serve.
  • Just prior to serving, reheat the sauce and add the 3 Tbsp of butter (one at a time) ensuring each one is melted and stirred in.

Melted Leeks: (great base if serving this as an entrée)

  • Melt 2 Tbsp of butter in a pan and stir in the leeks and 3/4 cups of water; sautéing until the leeks are soft
  •  Stir in the Chives and Tarragon, remove from heat and leave covered until ready to serve.

Seasoned Scallops:

  • Heat a sauté plan to get if hot enough for searing
  • Add 1 Tbsp of butter and 1 Tbsp of Olive Oil
  • Add the Scallops seasoned with Old Bay Seasoning (on both sides)
  • Sear the Scallops until browned (about 3-4 minutes per side)


  • for entrée: Place a bed of melted leeks on plates, place the scallops on top of the leeks and drizzle the sauce over the scallops and leeks.   Top with Crispy Capers.   Serve with wild rice and a vegetable.
  • for appitizer:  Mound a handful of mixed greens on a plate, top with scallops (2 – max 3 each) and drizzle with white wine sauce (cooled).



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