For the best flavor, use fresh, high-quality sea scallops. Pat them dry before poaching to ensure a good sear. Don't overcook the scallops! They should be just barely firm to the touch. If you don't have scallop shells, you can use ramekins instead. A splash of dry sherry or vermouth can be substituted for the white wine for a slightly different flavor profile. For a richer sauce, add a pat of butter at the end of cooking.
Marlin Heathcote
Feb 28, 2025Be careful not to overcook the scallops - that's the key to this dish!
Candice Reynolds
Feb 12, 2025My family loved this! It's definitely going into our regular rotation.
Jedidiah Flatley
Feb 6, 2025The lemon zest and tarragon really brightened up the dish. I will definitely be making this again.
Salvatore Boyle
Oct 31, 2024This recipe was fantastic! The sauce was so rich and flavorful, and the scallops were perfectly cooked.
Kian Gusikowski
Jul 4, 2024I used ramekins instead of scallop shells, and it worked out great.
Roscoe Maggio
May 29, 2024I was a bit intimidated to make this dish, but the instructions were very clear and easy to follow. It turned out beautifully!
Nicklaus Wintheiser
May 4, 2024This is a restaurant-quality dish that I can now make at home. Thank you for sharing this recipe!
Pierre Marquardt
Mar 6, 2024I found this recipe very easy to follow and the results were amazing. I would highly recommend it to anyone.
Tyree Effertz
Nov 23, 2023I added a little bit of sherry to the sauce, as suggested, and it was absolutely delicious!
Emanuel Bosco
Oct 24, 2023The presentation is so elegant. It's perfect for a special occasion.