Of all the Kickstarter campaigns I've seen so far this is one of my favorites. Time at the Table is selling all-natural, hand-crafted vanilla extract to raise funds for their documentary film. I've written about Time at the Table and love their mission of helping more people get around the table for dinner. So when Bill sent me some of his vanilla to play around with I decided use it for dinner.
I've been tinkering with this vanilla cream scallops recipes for a few years and this is my favorite version so far. I'm liking the combination of coconut oil with vanilla lately -- there's something about it that really works. And the tarragon added in at the end seemed just right.
Scallops in vanilla cream sauce
1 pound scallops
1/2 cup butter or coconut oil
3 minced cloves garlic
1 cup cream
2 teaspoons vanilla
2 teaspoons minced fresh tarragon
Melt butter or coconut oil in a wide, shallow pan. Sear scallops until just done, about one minute per side. Remove from pan and set aside. Add cream to pan and heat, stirring, until sauce thickens slightly. Add vanilla and tarragon, stir to incorporate, then add scallops back into sauce and stir just until coated. Serve over pasta or rice. I like this with black jasmine rice.
Now go get some vanilla!