Tarragon and parsley work well together in this easy and delicious scallop recipe. Pea shoots gives it an additional spring touch.
Tarragon Scallops
April 3, 2017 Print
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Recipe courtesy of Recipe courtesy Jim Bruce, River View Herbs.
Ingredients:
For the scallops:- 1 lb (450 g) large sea scallops
- 1 Tbsp (15 ml) butter
- 2 Tbsp (30 ml) extra-virgin olive oil
- 1/4 cup (60 ml) tarragon and
- parsley, finely chopped
- 3 Tbsp (45 ml) lemon juice
- 1/4 cup (60 ml) butter
- freshly ground black pepper, to taste
- handful fresh pea shoots
Directions:
- Heat 10- or 12-inch (25- or 30-cm) nonstick skillet over medium high heat for 1 to 2 minutes.
- Add butter and oil, let melt. Pat scallops dry, place in single, uncrowded layer.
- Let sear until one side is browned and crisp, 2 to 4 minutes.
- Using tongs, turn scallops, sear until second side is browned and almost firm to the touch, 2 to 4 minutes.
- Transfer scallops to plate, set in warm spot.
- Return pan to medium heat. Add herbs, lemon, and remaining butter. Heat until sauce starts to bubble.
- Return scallops and juices to pan. Gently roll scallops in sauce to warm them through.
- Add pepper to taste, garnish liberally with pea shoots. Serve immediately.
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