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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.

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Abuela Yaya July 20, 2009

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

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wicked cook 46 March 25, 2009

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.

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KateL December 15, 2008
Tarragon Scallops