The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.
Special Diets:
Ingredients
Method
Pat scallops dry with paper towels.
Sprinkle on both sides with salt and pepper.
Heat a large, heavy skillet over high heat until very hot.
Add oil and heat until very hot, but not smoking.
Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side.
Transfer scallops to a platter and cook remaining scallops; 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.
Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes.
Stir in tarragon, then pour cherry sauce over scallops.
Nutritional Info
Serving Size
Calories
200
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.