Sea Scallops With Cucumber And Tarragon
Sea scallops complemented by fresh cucumbers and fragrant tarragon create a light, flavorful dish perfect for seafood lovers seeking a quick, elegant meal.
Ingredients
Instructions
- Dissolve sugar and cornstarch in water and set aside.
- Heat a wok over high heat.
- Pour 2 tablespoons of oil around the rim of the wok.
- Stir-fry the scallops for 1 minute, adding the vermouth and salt.
- Transfer the scallops to a dish.
- Add the remaining oil and heat it.
- Add the scallions, cucumbers, and tarragon and stir-fry for 2 to 3 minutes.
- Return the scallops with their liquid to the wok.
- Add the water-sugar-cornstarch mixture.
- Stir everything together for 30 seconds or so, adjusting seasoning to taste.
Tips & Substitutions
For best results, use fresh, high-quality sea scallops. If you don’t have peanut oil, try canola or vegetable oil instead. To enhance flavor, consider marinating the scallops briefly in the dry vermouth before cooking. Make sure to stir-fry the scallops quickly to avoid overcooking, which can make them tough. Dried tarragon works well, but fresh tarragon can add a more vibrant flavor.
Serving Suggestions
Serve the scallops over a bed of steamed rice or alongside a light salad like Flo'S Marinated Kiwi Salad to balance the flavors. A crisp white wine pairs nicely with this dish. For a refreshing touch, consider serving with a side of sliced cucumbers tossed in vinegar, which complements the tarragon's herbaceous notes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the scallops and vegetables in a skillet over low heat, adding a splash of water or broth to keep them moist. Avoid high heat to prevent the scallops from becoming rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Sea Scallops With Cucumber And Tarragon contains roughly 457 calories, with 3g protein, 105g carbohydrates, and 2g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 772mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but make sure to thaw them completely in the refrigerator before cooking. Pat them dry to ensure they sear properly in the wok. It’s essential to remove excess moisture to prevent steaming instead of frying.
What can I substitute for tarragon?
If you don't have tarragon, you can substitute with dill or parsley for a different flavor profile. However, keep in mind that the taste will change slightly. Fresh herbs will provide a more vibrant flavor, while dried herbs can be used in equal amounts.
Is there a vegetarian version of this dish?
While the original recipe focuses on scallops, you can prepare a vegetarian version by using sautéed mushrooms or firm tofu instead of scallops. Simply follow the same cooking method and adjust the seasoning to enhance the flavors of your chosen substitute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).