4 Tbsp unsalted butter
1 1/2 lb bay scallops, cleaned
1 lemon juiced
sea salt, ground pepper
2 Tbsp fresh tarragon leaves
2 Tbsp snipped fresh chives
4 sprigs tarragon, washed, dried
Directions:
Place large, heavy nonstick skillet over medium high. When warm, add butter, cooking until foam recedes. Add scallops—do not crowd pan—and cook until seared, 2 minutes or less, depending on size. Shake pan to roll scallops and sear them, lightly browning. Add lemon juice, salt, pepper. add tarragon and chives, toss and divide onto 4 warm plates. Garnish each with sprig of tarragon and serve.
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Tuesday December 13th, 2005