I'll share my recipe, if you'll share yours, May 13, 2012

14 years ago

Tarragon Lovers Scallops

Allrecipes.com

Lightly browned sea scallops complemented by a smooth brown butter sauce with fresh tarragon. All you fans of tarragon, this is the recipe for you!

Original Recipe Yield 4 servings

Ingredients

2 tablespoons olive oil

5 tablespoons butter, divided

1 1/2 pounds sea scallops, rinsed and drained

1 teaspoon salt to taste

1/4 teaspoon freshly ground black pepper

1/2 cup dry white wine

1 lemon, zested

2 tablespoons chopped fresh tarragon

Directions

Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.

Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

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Comments (3)

Jasdip
14 years ago
Yum, this one looks good!!

Pasta Salad with Olives (Food.com)

12 ounces fusilli, penne or bow tie pasta, uncooked
1 6-ounce can black pitted olives, drained and coarsely chopped
1 7-ounce jar roasted red bell peppers, drained and cut into strips
1 6.5-ounce jar marinated artichoke hearts, drained and coarsely chopped
1 cup diced provolone or mozzarella cheese, about 4 ounces
1 cup diced salami, about 4 ounces
1/2 cup Caesar or Italian salad dressing, light or regular
1/4 cup sliced basil or chopped Italian parsley
Instructions

Cook pasta according to package directions.
Meanwhile, in a large bowl, combine remaining ingredients. Drain pasta; add to bowl, tossing well.
Serve at room temperature or chill up to 24 hours before serving. Serve with freshly ground black pepper, if desired.
patti43
14 years ago
I remember my mother making this when I was a child. It was so good--and to us, very fancy!

FROZEN BANANA SALAD

4 mashed bananas
1 can (8 1/2 oz) crushed pineapple, with juice
1 tbsp lemon juice
1 jar (6 oz) maraschino cherries, drained and quartered
1/2 c chopped pecans
1 tsp salt
3/4 c sugar
16 oz sour cream
Lettuce

Combine all ingredients except lettuce. Stir well. Pour into a 9 inch square pan. Freeze until firm. Cut into squares and serve on lettuce.
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glenda_al
14 years ago
Serving these today!

Spicey sweet potato fries and I'm using frozen wedges

2 pounds sweet potatoes
1 tablespoon canola oil
1 teaspoon pumpkin pie spice
1 tablespoon low-sodium chili seasoning
Salt and pepper
Directions
Preheat oven to 400 degrees F. Line baking sheet with aluminum foil; set aside.

Use peeler to peel sweet potatoes. Cut potatoes in half lengthwise then cut into 1/2-inch thick fries.

Place sweet potato fries in a large mixing bowl. Add oil and spices. Toss until they are thoroughly coated with spices.

Spread fries in a single layer on prepared baking sheet. Place in preheated oven. Bake for 30 to 35 minutes turning once to ensure even cooking. Remove from oven and serve hot.

I'll share my recipe, if you'll share yours, May 13, 2012

Comments (3)

Jasdip

patti43

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glenda_al

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