Bay Scallops In Wine

1. 1

   Dredge scallops in flour, salt and pepper.

2. 2

   Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.

3. 3

   Add onions and garlic to oil and stir.

4. 4

   When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.

5. 5

   Return the scallops to the sauce and cook for 30 seconds.

6. 6

   Serve with rice or noodles.

* Per serving · 4 servings · Values may vary.

No additional tips available.