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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
calories: 181
total fat: 4 g
saturated fat: 2 g
cholesterol: 53 mg
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