Posted in Bon Appetite, Drinks Galore

Recipe #9 – Tarragon Mustard-Crusted Scallops

“Everyday Dining with Wine”

Read about this ongoing cookbook challenge here

Ingredients:
16 large sea scallops, patted dry
Dijon mustard
Fresh tarragon
Kosher salt
Freshly ground white pepper
Unsalted butter
Olive oil

Wine recommendations:

Barrel-Aged Savignon Blanc / Semillon Blends , Murphy-Goode Fume Blanc, Dry Creek Fume Blanc (California), DeLille Chaleur Estate Blanc (Washington), Chateau La Louviere, Chateau Rahoul (France)

I found a Murphy-Goode Savignon BlancMy Review:
Scallops are a bit on the expensive side, so we only bought a dozen (6 for each of us). The flavor came out great with the scallops. I was thinking, it’s not really crusted and then realized as I was typing this that I forgot to pat the scallops dry so the mix would coat them more. I was a little nervous cooking them, as this was my first time and I know how easy it is to overcook scallops. But I think I did it just right.

Savignon Blancs are usually pretty tart tasting to me so I don’t often get them and this wine choice was just okay. This did go great with the scallops though.

Overall I wouldn’t mind making this dish again.

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