| 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
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Nutrition (calculated from recipe ingredients)
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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