Sauteed Scallops with Chablis Cream Sauce | Saveur
With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this...
Ingredients
- 12 large sea scallops
- <sup>1</sup>⁄<sub>2</sub> small sweet onion, such as vidalia or maui, peeled and thinly sliced
- 1 sprig tarragon
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. extra-virgin olive oil
- Salt and freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> bunch chives
- <sup>1</sup>⁄<sub>2</sub> cup French chablis
- <sup>1</sup>⁄<sub>2</sub> lb. fresh or dried angel hair pasta
- <sup>1</sup>⁄<sub>2</sub> cup heavy cream
- 1 Tbsp. butter
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