Seared Tar­ragon Scal­lops

Easy Food Special - - CATCH OF THE DAY -


1 tsp olive oil

375g large scal­lops

70ml dry white wine

1 tsp fresh tar­ragon, chopped 1 tbsp but­ter

Salt and black pep­per 1 Pat the scal­lops dry with kitchen pa­per. Heat the oil in a large non-stick pan over a medium-high heat, and cook the scal­lops for three min­utes on each side, or un­til done. Trans­fer to a serv­ing plate and cover.

2 Add the white wine and tar­ragon to the pan used for the scal­lops and stir well. Bring to the boil and then re­move from the heat. Add the but­ter and sea­son, then stir un­til the but­ter is melted. Pour the sauce over the scal­lops and serve im­me­di­ately.

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