Prep 5 mins
Cook 10 mins
This is an quick and easy scallops recipe. Make sure to use "dry" sea scallops (the ones without any water added). Simple and delicious.
- If some scallops are a lot larger than others, you may want to cut the larger ones in half.
- Rinse scallops and pat dry with paper towels.
- In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
- Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
- Sprinkle with paprika and parmesan cheese and serve immediately.
Quick and delicious recipe! After purchasing a bag of frozen scallops on sale at Target, I was at a loss for a recipe. While the scallops thawed in a collander, I sauted the garlic with 4 minced green onions. Instead of tarragon, I used dried basil from my garden and then served the scallops over angel hair pasta. Next time, I will definitely use more garlic and herbs.
I used frozen small scallops since that was all that was available and fresh tarragon. The tarraon does not overpower the delicate scallops. Simple and easy to make. I think next time I will add just a bit more herb. Made for Top Faves of 2008 CB tag
Wonderful, Wunderbar, worth the special day trip to find never-frozen scallops. How do I love thee, let me count the ways: these are simply perfect scallops, with the tarragon lending just enough pizzaz to be noticed, and the garlic doing its wonderful thing. I kept the accompanying sides rather bland to let the (expensive but worth it) scallops take center stage, but DH loves succotash so he was a very happy man. DH had his sauce poured over the white rice. Next time, we swear we'll share some with my MIL, IF she has been very, very good. Thanks for posting, *Parsley*! Made for Bargain Basement.