Video Transcript

Hi. Chef Tim Sousa from Pour Judgement Bar and Grill, Newport, Rhode Island. I've been a chef in Newport Rhode Island over ten years. And today we're going to be making seared bay scallops in a tarragon cream sauce. Let's dive right in. So let's start with the scallops. We've got some bay scallops, the smallest of the variety. They're nice, small sweet succulent flavored, cook up real quick, easy to use. So when we sear those we're just going to get the pan nice and hot, little salt and pepper, real quick saute about two or three minutes and they're done. And then you can have your tarragon cream sauce prepared ahead of time and ladle it over the top to finish. So to make the tarragon cream we're going to use a little bit of heavy whipping cream, 40 percent milk fat, some unsalted butter, just a little bit, some lemon and some fresh tarragon. Now what you want to do is you want to reduce the cream til it starts to thicken up and then you're going to add a little bit of butter to smooth it out and add some richness. At the end you're going to finish with a fresh lemon and a little bit of fresh tarragon. And that's going to give it its pungent flavor of the licorice in the tarragon. So what I've done is I prepared all that ahead of time and I'm going to go ahead and plate it in a nice fancy bowl, make everything look nice, nice. I usually garnish with some fresh tarragon as well just for some color on the plate. So you can see we have our seared bay scallops, nice and small and I just put them right in the sauce because it's going to pick up a little bit of that flavor. So I'm going to ladle the scallops right in the middle and add just a touch of the sauce on and around just for picking up when you're eating. And I got some fresh tarragon here that I'll just garnish with a few sprigs just to give it a little extra touch. And that's all there is to it. You've got pan seared scallops in a tarragon cream sauce. Enjoy.