Cooking scallops is relatively easy and does not require a lot of time. Both of these qualities are something I have been striving for in my meal preparations lately. Time has been going against me these last few weeks. I just get way to busy and to spread out, with to many things to do and places to be. We had some scallops down and I was looking for something a little different when I came across the idea to make them in a tarrgon-lime butter sauce. It is a very interesting combination that I would not have thought about until I saw it in a recipe for something else. But it really worked well, and with only a few simple ingredients too. And I got to use up some of my leftovers, which is always a fun thing for me to do. It was a win/win for me. WHOOOOO HOOOOO!!!!!
Scallops and Vegetables in Tarragon-Lime Butter Sauce
1 1/2 lbs scallops, rinsed
4 oz (1/2 stick) butter
2 TBSP lime juice
2 tsp dried tarragon or 1 TBSP fresh tarragon
1/4 onion, sliced thin
salt & pepper to taste
2 TBSP herb vinaigrette, optional
2 carrots, peeled and sliced
1 cup broccoli, cut into small florets
Steam the carrots and broccoli together for about 7 minutes, or until cooked. You want both the the carrots and the broccoli to be cooked, tender, but firm. Do not overcook them.
Cook your rice or pasta or lentils.
Season the scallops with salt & pepper. In a hot skillet, melt the butter, then add the scallops and cook for about 3 minutes per side, or until they are lightly browned on all sides. Add the lime juice, the onion slices and the tarragon (I also added my leftover herb vinaigrette), then continue to cook for about 5 more minutes. Adjust the seasonings as needed. Add the vegetables and mix everything together well then serve over rice, lentils, or pasta. I served it over a combination of rice and red lentils.
This is a very quick and easy meal that tastes great and is a healthy choice for a light meal too. Delicious!