| Seared Scallops with Tarragon Cream |
| Submitted
By: Unknown |
|
| Servings:
4 |
| 1 ¼ pounds (about 20 large) sea scallops |
| 1 tsp vegetable oil |
| 1 ½ tsp butter |
| 1 Tlb all purpose flour |
| 1 cup low fat (1%) milk |
| 2 Tlb chopped fresh tarragon |
|
Pat scallops dry. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat. Add scallops and cook until brown, about 3 minutes. Turn scallops over and cook until opaque in center, about 1 minute longer. Transfer scallops to plate. Tent with foil. 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 into plates, Arrange scallops, brown side up, atop sauce. Per Serving |