This recipe for Pan Seared Scallops features a cream sauce with a touch of dijon mustard and a hint of tarragon. Drizzle the creamy goodness on top, or use it as a dipping sauce for the scallops. This gourmet scallop recipe is easy to make at home. These scallops can be part of a low-carb, keto, Atkins, gluten-free, or diabetic diet.
Rinse the scallops and remove the small side muscle if necessary. Place the scallops on a paper towel, then cover them with another paper towel. Gently pat dry. Repeat, if needed, to dry them completely. Lightly salt scallops, if desired.
When the oil is hot, place one of the scallops in the pan. If you do not hear it sizzle, the oil is not yet hot enough, so remove the scallop and allow the oil to heat longer. If you do hear the scallop sizzle, continue adding scallops to the pan, making sure they do not touch each other.
Allow the scallops to fry for 3-5 minutes, or until the first side is golden brown. Flip the scallops and all them to brown on the other side. When scallops are opaque throughout, remove them to a plate and set aside.
Pour the heavy whipping cream in the skillet and place over medium-low heat. Stir in dijon mustard and any liquid that has accumulated under the scallops. Bring mixture to a simmer and simmer until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the tarragon and sea salt.
Serve the scallops with the sauce. Garnish with additional tarragon, if desired.
Serving size= 4 ounces of the scallops and 1/3rd of the sauce.