Tarragon Scallop Saute Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Tarragon leaves | 1/2 Teaspoon | |
| 3 tablespoons chopped shallots or white part of green onions | ||
| Mushrooms | 1/2 pound, sliced | |
| 1 pound scallops, cut into bite-size pieces | ||
| Dry white wine | 2 Tablespoon | |
| Chopped parsley | ||
| Lemon wedges | ||
Directions
Melt butter in a wide frying pan over medium-high heat.
Add tarragon, shallots, and mushrooms; cook, stirring frequently, until mushrooms are soft.
Push mushrooms to one side of pan and add scallops.
Cook, turning with a wide spatula, just until scallops are opaque throughout (about 4 minutes).
Sprinkle wine over scallops and cook for 1 more minute.
Garnish each serving with pars ley and lemon wedges.
Add tarragon, shallots, and mushrooms; cook, stirring frequently, until mushrooms are soft.
Push mushrooms to one side of pan and add scallops.
Cook, turning with a wide spatula, just until scallops are opaque throughout (about 4 minutes).
Sprinkle wine over scallops and cook for 1 more minute.
Garnish each serving with pars ley and lemon wedges.
Chef
