Scallops With Tarragon and Eschalot Vinaigrette

1. 1

   Using a small sharp knife remove scallops fromthe shells and put on a large plate and set aside and then wash and clean the shells, drying well and place on platter/s.

2. 2

   Tarragon and Escja;pt Vinaogrette - heat 1 tablespoon of the oil in a small non stick frying pan on medium and add the eschalot and garlic and cook, stirring often for 3 to 4 minutes or until the eschalot softens slightly.

3. 3

   Add wine vinegar, orange juice, and lime juice and cook stirring, until mixture comes to the boil and remove pan from the heat and sir in sugar and season with pepper.

4. 4

   Transfer to a small bowl and set aside for 15 minutes to cool slightly and then stir int he tarragon.

5. 5

   Heat the remaining oil in a large non stick frying pan on medium high heat.

6. 6

   Pat the scallops dry the paper towel and add to pan and cook for 1 to 2 minutes on each side or until scallops are just cooked.

7. 7

   Put one scallop in each shell and spoon the vinaigrette over each scallop to serve.

* Per serving · 4 servings · Values may vary.