| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
ts |
Tarragon; crumbled |
| 2 |
ts |
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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