TLC Cooking "Tarragon Scallops & Zucchini"

Tarragon Scallops Zucchini

Tarragon Scallops & Zucchini

Prep and Cook Time 20 minutes

YIELD Makes 4 servings
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INGREDIENTS

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

PREPARATION:

Rinse scallops; pat dry with paper towels. Cut large scallops in half.
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.
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.
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.

This recipe appears in: Shellfish

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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