CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
1 | Servings |
INGREDIENTS
2 | T | Unsalted butter |
1 1/2 | lb | Sea scallops, rinsed patted |
dry and quartered | ||
2 | Cloves garlic, minced | |
1/4 | c | Plus 2 Tbs. shallots, minced |
1 1/2 | t | Tarragon, crumbled |
2 | t | Fresh lemon juice |
INSTRUCTIONS
Prep: 5 min, Cook: 5 min. Melt half the butter in a heavy nonstick skillet over medium high heat. Saut scallops, in batches if necessary, about 1 minute, and transfer to a dish. Melt remaining butter in same skillet over medium heat. Saut garlic and shallot 2 minutes, stirring until softened. Stir in remaining ingredients and scallops. Season with salt and pepper to taste. Cook 1-2 minutes, stirring, until just heated through. Serve immediately. Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 251
Calories From Fat: 205
Total Fat: 23.3g
Cholesterol: 61.1mg
Sodium: 10.5mg
Potassium: 247.4mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: <1g
Protein: 2.2g