Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Scallops Tarragon




Source of Recipe


shrimp.com


List of Ingredients




1 lb Mixed or Jumbo Scallops
2 Tbs Butter or margarine
1/4 cup Sliced green onion
1/4 tsp Dried tarragon, crushed
1 Tbs Dry white wine
Hot cooked rice





Recipe



1. Thaw the Scallops. Make sure to cut Jumbo Scallops in half.

2. Rinse and pat dry with paper towels.

3. In a skillet heat butter or margarine over medium-high heat.

4. Add the green onion and cook and stir for 1 minute. Then push the onion to one side.

5. 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.

6. Stir in dry white wine. Serve with hot cooked rice.

SERVES 2