Tarragon Scallop Saute
|Tarragon leaves||1⁄2 Teaspoon|
|Chopped shallots/White part of green onions||3 Tablespoon|
|Mushrooms||1⁄2 Pound, sliced|
|Scallops||1 Pound, cut into bite size pieces|
|Dry white wine||2 Tablespoon|
|Chopped parsley||1 Tablespoon|
Melt butter in a wide frying pan over medium-high heat.
Add tarragon, shallots, and mushrooms; cook, stirring frequently, until mushrooms are soft.
Push mushrooms to one side of pan and add scallops.
Cook, turning with a wide spatula, just until scallops are opaque throughout (about 4 minutes).
Sprinkle wine over scallops and cook for 1 more minute.
Garnish each serving with pars ley and lemon wedges.