Bay Scallops with Lemon
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
Scallops are such an elegant choice for a dinner party. And they cook so quickly it leaves you time to enjoy your guests, which is why you invited in them in the first place, right?
Yield: 4 servings
Place large, heavy nonstick skillet over medium high. When warm, add butter, cooking until foam recedes.
Add scallops &ndash; be sure not to crowd the pan &nash; 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: and modified on Thursday May 6th, 2010