Tarragon Scallops & Zucchini the Editors of Publications International, Ltd.
Tarragon Scallops & Zucchini
Prep and Cook Time 20 minutes
Makes 4 servings
|1-1/4||pounds sea scallops|
|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|
|2||tablespoons lemon juice|
- 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.
Steamed carrots and flaky croissant dinner rolls.
|Calories from Fat||44 %|
|Total Fat||19 g|
|Saturated Fat||3 g|
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