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Crispy Scallops with Tarragon Cream

Total Time

Prep/Total Time: 25 min.


4 servings

You’ll flip for these tender, crisp-coated scallops. The ridiculously easy, creamy tarragon sauce truly makes this dish a star. Utterly brilliant! —Karen Kuebler, Dallas
Crispy Scallops with Tarragon Cream Recipe photo by Taste of Home


  • 1 large egg
  • 2 teaspoons water
  • 2/3 cup Italian-style panko bread crumbs
  • 1/3 cup mashed potato flakes
  • 1 pound sea scallops
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup heavy whipping cream
  • 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon


  1. In a shallow bowl, whisk egg and water. In another shallow bowl, combine bread crumbs and potato flakes. Dip scallops in egg mixture, then coat with crumb mixture.
  2. Heat oil in a large skillet over medium-high heat. Cook scallops in batches until golden brown, 2 minutes on each side.
  3. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually add cream. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in tarragon. Serve with scallops.

Nutrition Facts

4 scallops with about 3 tablespoons sauce: 503 calories, 40g fat (16g saturated fat), 166mg cholesterol, 544mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 23g protein.

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