Tarragon Butter Scallops
by Irene Vlach
Ingredients
- 6 Tbsp margarine
- 1/2 tsp estragon
- 3 Tbsp echalottes, chopped
- 2 cups champignons, en lamelles
- 1 lb coquilles St. Jacques
- 2 Tbsp vin blanc
- persil
- citron
Instructions
In a frying pan, melt butter. Add tarragon, shallots, and mushrooms; cook, stirring frequently until mushrooms are tender. Pat scallops dry. Push mushroom mixture to one side of the pan and add scallops. Cook scallops for about 4 minutes, or until they are just opaque throughout. Sprinkle wine over scallops and cook 1' longer.
Combine scallops and mushroom mixture; sprinkle with parsley and garnish with lemon wedges.
Sunset Seafood, p. 111