This title sounds fancy but I promise you this recipe is SO easy and incredibly tasty. I love how recipes come together sometimes… I had a bag of fresh cherries from the farmer’s market and a few sprigs of tarragon from my friend Kalyn’s garden and a hankering for scallops, then I found the recipe using all of these ingredients on Whole Foods’ website. I haven’t used tarragon much, if ever, but I was challenged to find something new and flavorful to accompany this garden gift I’d been given. The recipe turned out to be perfectly sweet and sour all at the same time.
The French Tarragon gives the dish a hint of spice similar to anise flavor. Tarragon is often accompanied with vinegar as in this recipe, creating a classic combination to flavor the cherries.
While I’m a huge fan of mixing meat and seafood, of any kind, with fruit, Josh prefers to have them separate so while I enjoyed every bite of scallop with a few plump cherries, Josh ate them both but ate them separately. He swears that he still enjoyed the dish, so we were both completely satisfied and content having satiated our cravings for fresh seafood and fruit.
- 3/4 pound wild-caught sea scallops (about 6 scallops)
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 shallot, chopped
- 2 tablespoons rice vinegar
- 1/2 pound cherries (about 2 cups), pitted and halved
- 1 tablespoon chopped tarragon
- Pat scallops dry with a paper towel. Sprinkle both sides with salt and pepper. Heat a large, heavy skillet over high heat until hot. Add oil and heat until oil is shimmering--but not smoking. Add the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter, cover and keep warm.
- Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cook, stirring occasionally, until cherries are softened, 4 minutes. Stir in tarragon, then pour cherry sauce over scallops.
recipe from WholeFoods.com
For more cooking tips and recipes using tarragon, go to Kalyn’s Kitchen.
and an extra photo for you… Henry trying to take advantage of the fact that I’m taking photos and not keeping a close eye on the food.