Shallow Fried Scallops in Tarragon Sauce (USA) recipe
Ingredients
- 40 scallops
- garlic-flavoured butter
- 3 tbsp white wine
- 1 tbsp lemon juice
- 1 pint fish veloute
- 3 1/3 floz cream
- chopped tarragon
Instructions
- Lightly saute 40 scallops in garlic-flavoured butter and retain.
- Swill the pan with 50 ml white wine and 25 ml lemon juice; add 300 ml fish veloute, seasoning and 100 ml cream; simmer for 5 minutes, then strain.
- Add chopped tarragon and the scallops and serve.
Calories: 87 kcal
Carbohydrates: 3 g
Protein: 8 g
Fat: 4g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 28 mg
Sodium: 390 mg
Potassium: 176 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 149 IU
Vitamin C: 1 mg
Calcium: 25 mg
Iron: 1 mg