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Tarragon Scallops Zucchini

Tarragon Scallops & Zucchini

Tarragon Scallops & Zucchini

Prep and Cook Time 20 minutes


Makes 4 servings


1-1/4 pounds sea scallops
6 tablespoons butter
2 small zucchini, thinly sliced
1/4 teaspoon onion powder
2 cups uncooked instant white rice
3 large green onions, chopped
3 tablespoons chopped fresh tarragon or 3/4 teaspoon dried tarragon
1/4 teaspoon salt
2 tablespoons lemon juice
2 teaspoons cornstarch


  1. Rinse scallops; pat dry with paper towels. Cut large scallops in half.
  2. Melt butter in large nonstick skillet over medium heat. Stir in scallops, zucchini and onion powder; cook and stir 2 minutes. Cover; reduce heat. Cook 7 minutes.
  3. Meanwhile, prepare rice according to package directions; set aside. Combine green onions, tarragon and salt in small bowl. Blend lemon juice and cornstarch in another small bowl until smooth; set aside.
  4. Stir green onions and cornstarch mixture into skillet. Increase heat to medium; cook and stir 1 minute or until sauce thickens and scallops are opaque. Serve over rice.

Serving Suggestion

Steamed carrots and flaky croissant dinner rolls.

Nutritional Information

Sodium 651 mg
Protein 30 g
Fiber 1 g
Carbohydrate 24 g
Cholesterol 60 mg
Saturated Fat 3 g
Total Fat 19 g
Calories from Fat 44 %
Calories 380

Dietary Exchange

Meat 3
Vegetable 1
Starch 1-1/2
Fat 2

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