Shelly's Recipe

SCALLOPS TARRAGON

Category: Fish and Seafood

2 lb jumbo scallops, cut in half
4 tbsp butter
1/2 cup sliced green onion
1/2 tsp dried tarragon, crushed
2 tbsp dry white wine
Hot cooked rice

Rinse and pat dry with paper towels. In a skillet heat butter and add green onion. Cook and stir for 1 minute then push the onion to one side of the pan. Add scallops and tarragon. Cook mixture 5-6 minutes or until scallops are opaque and most of the liquid is evaporated, stirring frequently. Stir in dry white wine. Serve with rice. Serves 4