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12 Days of Christmas Recipe Countdown: Seared Scallops with Tarragon Cream Sauce

Seared Scallops


8 ounces Sea Scallops, with chain taken off

1 teaspoon Olive oil

1/4 cup White wine (or 2 tablespoons of Lemon Juice)

1 Tablespoon Rosemary, fresh, chopped

1 Tablespoon Thyme, fresh, chopped

Pinch Salt

Pinch Pepper


  • Pre-heat large skillet, fry pan, or grill
  • Add olive oil to skillet, or brush scallops with oil for grill.
  • Coat each scallop with fresh herbs and seasonings.
  • Then place each scallop in hot fry pan or grill. 
  • Let fry for about 3 minutes on each side.
  • Once you flip over scallops, deglaze the pan with the white wine or lemon juice.  If using the grill have white wine sauce and lemon juice warming, then place cooked scallops in pan with the sauce.
  • Once liquid has reduced, take scallops out of pan and serve over; rice pilaf or mulit-grain pasta dish.

*Chef’s note: Scallops can be seasoned with any fresh herbs such as

tarragon, dill, parsley, basil or even sage.  Other seasonings can be used

such as Mrs. Dash, Old Bay Seasoning, Paprika, Onion or Garlic powder and

blackening seasoning.                                    

Number of servings: 2

Serving size: 4 each

Calories: 130

Fat grams: 3


Tarragon Cream Sauce




1 Tablespoon Butter


1 Tablespoon Shallots, chopped


2 Tablespoon Tarragon, fresh, chopped


½ teaspoon Salt


Pinch White pepper


1 cup  Skim Milk


2 Tablespoons Half and Half


¼ teaspoon Lemon zest,


2 Tablespoons Corn starch


2 Tablespoons Cold water, to mix with corn starch                  





  • Heat medium size sauce pot then sauté shallots.
  • Add tarragon and seasonings.
  • Then add skim milk, half and half and slowly heat for about 5 minutes whisking occasionally.
  • Add lemon zest, this may curdle your mixture but simply place in blender then return to pan and follow remaining steps.
  • Make corn starch slurry and slowly add while whisking into warming cream mixture.
  • Thicken until desired consistency.



Number of Servings: 4


Serving Size: ¼ cup


Calories: 90


Fat Grams: 3.5


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