"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Scallops with Tarragon Sauce Recipe

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This recipe for Scallops with Tarragon Sauce, by , is from Best Family Recipes Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Wiles
Added: Wednesday, August 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c white wine
2 green onions chopped fine
1 carrot (large) julienne
celery stalk julienne
salt and pepper to taste
1t dried tarragon
1/2 washed and drained scallops
1 egg yolk
1/2 t fresh lemon juice
1/2 t dried mustard

Directions:
Directions:
Pour wine into pot and bring to gentle boil.

Add veggies, salt, pepper and tarragon

Reduce heat to low and simmer 5 minutes. Add scallops and simmer an additional 5 minutes.

Remove scallops and veggies and keep warm. Cook liquid at medium high until reduces to 1/2 cup. Transfer liquid to double boiler. Add egg yolk, lemon juice and mustard. Place over simmering water and whisk until thickened, Pour sauce over scallops and veggies and serve.

Also good over angel hair pasta though it does not produce a lot of sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
This is worth the effort.

 

 

 

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