Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Something new from yours truly!

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….With Whole Wheat Orecchiette that I made Parsley pesto for....which I already made the recipe for a while ago :B

Ingredients:

1 pound sea scallops

1 heaping tablespoon butter

lemon pepper seasoning

1/4 cup white wine

fresh tarragon


To make:

You just need a large non-stick pan...get it to high....

Dry off your scallops, and peel off the "feet" that might still be on the edges (they look like orange 'tabs', and they come off very easily)

Once the pan is hot, put in the butter - but leave the pan alone until the butter melts.

And you MUST keep an eye on it - because then the butter will brown after a few minutes...you don't want it burned!

Then toss in the scallops, toss in a bit of salt and pepper, cook for 3 to 4 minutes on each side...

If you have brown bits, GOOD! Pour the wine in and then the fresh tarragon...

Stir it around, you'll have a good sauce in there and then take off the heat with a cover over the pan! Scallops cook very quickly and you don't want them to be tough to chew!

Plate and serve...and enjoy!

This recipe contains alcohol. Please use it and in your dishes responsibly.