Scallops with tarragon and chives
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 1½ | pounds | Sea scallops; rinsed, patted dry and quartered |
| 2 | Cloves garlic; minced | |
| ¼ | cup | Plus 2 Tbs. shallots; minced |
| 1½ | teaspoon | Tarragon; crumbled |
| 2 | teaspoons | Fresh lemon juice |
Directions
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@...> on Feb 20, 1998
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