Sea Scallops in Tarragon Rosé Wine Sauce
Sea Scallops in Tarragon Rosé Wine Sauce
Laura at www.sprint2thetable.com
2
10 minutes
15 minutes
355
American
Entree
Like drinking wine? Try cooking with it tonight! Adding a splash of this bright rose wine will amplify the flavors of Sizzlefish Sea Scallops and help develop a nice sear for presentation purposes. Enjoy!
Ingredients
- 1T garlic-infused coconut oil, divided*
- 8 oz Sea Scallops
- 1 C dry rosé wine
- 1/4 C shallot, diced
- 1T fresh lemon juice
- 1T dried tarragon
- 1/2 asparagus, chopped (~8 stalks)
- Freshly ground pepper
- Black bean pasta**
Directions
Heat 1/2 the coconut oil in a heavy skillet over high heat.
When oil begins to smoke, add scallops. Sear each side for ~1 min, until golden brown. Lower the heat to medium. Add 1/4 cup of wine and shallots. Simmer for 2 minutes, then remove scallops from pan.
Add the remaining 3/4 cup of wine, 1/2 tablespoon of oil, lemon juice, and tarragon. Bring to a boil and reduce by half (~5 mins).
Meanwhile, cook pasta according to package instructions.
Stir in the asparagus and season with pepper. Add scallops and cooked pasta to the pan; toss gently to coat.
Plate scallops and pasta, pouring remaining sauce over the top.
*You can use regular coconut oil or grape seed oil. Don’t use olive oil, as the smoke point is too low.
**Use your favorite pasta, or even zoodles!
