SCALLOPS == SEARED SCALLOPS WITH TARRAGON CREAM

By pat1908

Makes: 4 FROM WORD DOCS

Ingredients

• Makes: 4
• 1 1/4 Pounds (about 20 large sea scallops)
• 1 tsp vegetable oil
• 1 1/2 tsp butter
• 1 Tbsp all purpose flour
• 1 cup low-fat (1%) milk
• 2 Tbsp chopped fresh tarragon

Preparation

Step 1

1. Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown on bottom, about 3 minutes. Turn scallops over and cook until opaque in centre, about 1 minute longer. Transfer scallops to plate. Tent with foil.
2. Reduce heat to medium. Melt butter in same skillet. Add flour; stir 1 minute. Gradually whisk in milk. Simmer until thick and smooth, stirring often, about 3 minutes. Stir in tarragon and any juices from scallops on plate. Season with salt and pepper. Spoon onto plates. Arrange scallops, brown side up, atop sauce.