Sea Scallops With Cucumber And Tarragon Recipe

Name: Sea Scallops With Cucumber And Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. peanut oil; 1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds; 3 Tbsp. dry vermouth; 1 tsp. salt; 3 scallions, sliced; 1 1/2 tsp. dried tarragon; 2 cucumbers, peeled, sliced lengthwise, cored and sliced crosswise into 1/4-inch thick crescents; 1/2 tsp. sugar; 1 1/2 tsp. cornstarch; 2 Tbsp. water

Servings: persons

3 Tbsp. peanut oil
1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds
3 Tbsp. dry vermouth
1 tsp. salt
3 scallions, sliced
1 1/2 tsp. dried tarragon
2 cucumbers, peeled, sliced lengthwise, cored and sliced crosswise into 1/4-inch thick crescents
1/2 tsp. sugar
1 1/2 tsp. cornstarch
2 Tbsp. water

1
Dissolve
2
sugar
3
and cornstarch in water and set aside. Heat a
4
wok
5
over
6
high
7
heat.
8
Pour
9
in 2 tablespoons of oil around rim.
10
Stir-fry
11
the
12
scallops for 1 minute, adding the vermouth and salt.
13
Then transfer to a dish.
14
Add the remaining
15
oil and heat it.
16
Add the scallions, cucumbers and tarragon
17
and
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stir-fry them
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2 to 3 minutes.
20
Return the scallops with
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their liquid to the wok.
22
Add the water-sugar-cornstarch mixture.
23
Stir everything
24
together
25
for
26
30
27
seconds
28
or so, adjusting seasoning to taste.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 Tbsp. peanut oil, 1 1/4 lb. sea scallops, sliced horizontally into 1/4 inch thick rounds, 3 Tbsp. dry vermouth, 1 tsp. salt, and more.

Yes, Sea Scallops With Cucumber And Tarragon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Scallops With Cucumber And Tarragon

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