Try this Sauteed Sea Scallops with Tarragon Sauce recipe, or contribute your own.
Suggest a better descriptionIn small saucepan, over medium-high heat, combine cream and stock, bringing to a boil about 20 minutes, or until slightly thickened. Set aside. In small bowl, whisk together yolk, lemon juice and wine until frothy. Whisk into cream mixture. Stir in tarragon and chives; set aside. Meanwhile, pat scallops dry and season with salt and pepper. In large skillet, over high heat, sear scallops in olive oil quickly about 45 seconds on each side. Serve three scallops with tarragon sauce per person. Garnish. Yield: 4 servings Source: Gusto! (Toronto Globe and Mail) Posted to FOODWINE Digest 18 Dec 96 From: Rod Grant
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 772 | ||
Calories from Fat: 707 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.6g | 105 % | |
Saturated Fat 44.2g | 221 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 457mg | 141 % | |
Sodium 170.3mg | 6 % | |
Potassium 377.8mg | 10 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 8.5g | ||
Protein 8.8g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 772
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