Scallops Tarragon

Ingredients:

     1 lb Scallops
     2 Tbsp Butter or Margarine
     1/4 cup sliced Green Onion
     1/4 tsp dried Tarragon, crushed
     1 Tbsp dry White Wine
     hot cooked Rice

Directions:

Thaw the scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. Yields 2 servings.

RATINGS AND REVIEWS

PRINT RECIPE
 3 x 5 | 4 x 6 | FULL PAGE