Tarragon Scallops with Zucchini: A Quick & Elegant Recipe

Tarragon Scallops & Zucchini

Prep and Cook Time 20 minutes

YIELD Makes 4 servings

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:

1. Rinse scallops; pat dry with paper towels. Cut large scallops in half.
2. 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.
3. 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.
4. 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: Sodium 651 mg Protein 30 g Fiber 1 g Carbohydrate 24 g Cholesterol 60 mg Saturated Fat 3 g Total Fat 19 g Calories from Fat 44 % Calories 380 DIETARY EXCHANGE: Meat 3 Vegetable 1 Starch 1-1/2 Fat 2