Scallops with Cherry-Tarragon Sauce
Serves 4 to 6
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.
1 1/2 pounds wild-caught sea scallops
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
2 tablespoons rice vinegar
1/2 pound cherries (about 2 cups), pitted and quartered
1 tablespoon chopped tarragon
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. 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.
Per serving: 200 calories (35 from fat), 4g total fat, 0.5g saturated fat, 45mg cholesterol, 460mg sodium, 17g total carbohydrate (1g dietary fiber, 8g sugar), 24g protein