scallops in thyme-tarragon sauce.

Name: Scallops in Thyme-Tarragon Sauce.
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 1 pound(s) large sea scallops; 1/3 teaspoon(s) kosher salt; 2 teaspoon(s) olive oil, extra virgin; 2 teaspoon(s) butter; 1/2 cup(s) onion,sliced thinly; 2 ribs - ceolery, thinly sliced; 1/2 cup(s) white wine; 2 teaspoon(s) chopped fresh thyme and tarragon; 2 - cloves gralic thinly sliced or minced; 8 ounce(s) baby red potatoes , 1/4 cut rounds; 1 cup(s) chicken broth; 1 cup(s) grape tomatoes, halved.; 2/3 cup(s) tomato juice

32 Pinches

Bob Wakeman

Dupo, IL

Updated on Mar 20, 2014

Very easy and tasty dish.

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prep time 10 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound large sea scallops
1/3 teaspoon kosher salt
2 teaspoons olive oil, extra virgin
2 teaspoons butter
1/2 cup onion,sliced thinly
2 ribs - ceolery, thinly sliced
1/2 cup white wine
2 teaspoons chopped fresh thyme and tarragon
2 - cloves gralic thinly sliced or minced
8 ounces baby red potatoes , 1/4 cut rounds
1 cup chicken broth
1 cup grape tomatoes, halved.
2/3 cup tomato juice

How To Make scallops in thyme-tarragon sauce.

Step 1

in a large cast iron skillet add olive oil and butter. Heat over med-high heat. Add scallops and cook till lightly brown. (1-2 minutes per side). Remove from skillet to a plate and keep warm.

Step 2

Add onion, celery, and garlic to the pan. Cook till beginning to soften. Add wine and simmer one minute. Stir in potatoes, broth, tomatoes, tomato juice bring to a boil. Reduce to a simmer, cover and cook till potatoes are tender and tomatoes are beginning to break down, about 12-14 minutes.
Step 3

Return scallops, juice, thyme, and tarragon to the pan, cover and cook until scallops are heated through, 2-3 minutes. put scallops on plates with some sauce. Enjoy.
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