Scallops In Thyme-tarragon Sauce. Recipe

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Scallops in Thyme-Tarragon Sauce.

Bob Wakeman


Very easy and tasty dish.

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


1 lb
large sea scallops
1/3 tsp
kosher salt
2 tsp
olive oil, extra virgin
2 tsp
1/2 c
onion,sliced thinly
2 ribs
ceolery, thinly sliced
1/2 c
white wine
2 tsp
chopped fresh thyme and tarragon
cloves gralic thinly sliced or minced
8 oz
baby red potatoes , 1/4 cut rounds
1 c
chicken broth
1 c
grape tomatoes, halved.
2/3 c
tomato juice


1in a large cast iron skillet add olive oil and butter. Heat over med-high heat.
Add scallops and cook till lightly brown. (1-2 minutes per side).
Remove from skillet to a plate and keep warm.
2Add onion, celery, and garlic to the pan. Cook till beginning to soften. Add wine and simmer one minute.
Stir in potatoes, broth, tomatoes, tomato juice bring to a boil. Reduce to a simmer, cover and cook till potatoes are tender and tomatoes are beginning to break down, about 12-14 minutes.
3Return scallops, juice, thyme, and tarragon to the pan, cover and cook until scallops are heated through, 2-3 minutes.
put scallops on plates with some sauce. Enjoy.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy