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Scallops, Asparagus and Peas in Tarragon Cream
St Jacques, Asperges et Petits Pois en Crème d' Estragon

Serves: 4 : 4

Blanch the asparagus pieces in salted boiling water for 4 minutes. Plunge in ice water to stop the cooking and preserve the bright green color. Melt 1 Tbsp butter in a frying pan over medium-high heat, add the peas and drained aspargus pieces; season with salt and pepper, sprinkle with 1/2 Tbsp of tarragon and sauté 3-4 minutes. Transfer to four serving plates, setting the vegetables on one half of each plate and keep warm.In the same skillet, over high heat, add the remaining butter and vegetable oil. Pat the scallops dry and sprinkle with salt and pepper. Add scallops to the skillet and cook until brown at the bottom, about 3 minutes. Turn the scallops over and cook until opaque in center, about one more minute. Transfer to a plate and keep warm. Reduce heat to medium-high, add the half and half and reduce, stirring frequently, until sauce thickens, about 3 minutes. Add the remaining tarragon and check seasoning. Spoon sauce on the other half of the serving plates, next to the vegetables and arrange the scallops on top of the sauce. Serve immediately.

Recipe Contributed By

Recipe Category: Fish

1 lb green asparagus, trimmed and cut in 1 inch pieces
2 Tbsp butter
2 cups of freshly shelled peas
Salt and pepper
2 Tbsp chopped fresh tarragon
1 Tbsp vegetable oil
1 1/2 lbs large sea scallops
1 cup of half and half