Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Scallops with Cherry-Tarragon Sauce

I love scallops because they are like the Fillet Mignon of the Sea. If properly seared, for just a few minutes, they are tender and succulent. But, overcook them, and you are left with chewy scallops that will disappoint. The combination of fresh Bing cherries and garden fresh French tarragon made a surprisingly sweet and savory pan sauce that came together in less than 15 minutes.
Recipe is adapted from Whole Foods, as were the wild-caught scallops and organic cherries being purchased there as well.


Share this recipe with friends and family!

 

Send this recipe to friends

*required fields
We would like to remind you that we do not save these email addresses and no undesired emails will be sent.

If this is your first participation on Keyingredient.com, you will receive an email giving you the possibility to participate actively on the website and manage your subscriptions.