Sea Scallops with Tarragon Cream

Do-ahead tip: Unless you purchased dry packaged scallops, place sea scallops on several layers of paper towels and store in the fridge until all excess moisture has been drained. Flip them over at least once during the draining process. You may have to replace the paper towel bedding if the original becomes too moisture laden.

Draining excess moisture from the scallops will ensure that you get nice caramelization during pan searing.

Sprinkle salt and freshly cracked black pepper on one side of the scallops. In a large nonstick skillet over low heat, melt ½ tablespoon of butter and spread evenly on bottom of pan.

Increase heat to medium or medium high. Gently lay scallops, seasoned side down, leaving space so that they are not touching or too close to each other. Sprinkle salt and freshly cracked pepper on the top side of the cooking scallops. Cook on the first side until achieving a noticeable sear (about 2 minutes). Gently flip them over to the other seasoned side and cook about 2 minutes more. Remove to a plate.

Add garlic and onion to the pan used for the scallops and sauté until softened and golden brown from the butter, but not crispy. Stir in tarragon.

Add cognac to deglaze the pan and cook just enough to release the alcohol. Add the cream and stir to mix all ingredients. Add the peas (optional). Cook until mixture is bubbling.

Reduce heat to medium or medium low. Stir frequently, scraping the sides back into the middle until sauce is reduced by about a third and noticeably thicker. Add salt and pepper to taste.

Add remaining ½ tablespoon of butter and melt into sauce, stirring to incorporate. Add scallops back into the sauce, pouring back in any juices accumulated in the resting plate.

Serve with your choice of sides, garnishing with some chopped parsley (optional).