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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. âMary E. Relyea, Canastota, New York Ingredients:
1-1/2 pounds sea scallops |
1/4 teaspoon salt |
1/8 teaspoon pepper |
3 tablespoons olive oil, divided |
1 tablespoon fresh minced chives |
1 tablespoon balsamic vinegar |
2 garlic cloves, minced |
2 teaspoons minced fresh tarragon |
2 teaspoons honey |
1 teaspoon dijon mustard |
1 package (5 ounces) spring mix salad greens |
1 cup shredded carrots |
1/2 cup chopped tomato |
Directions:
1. Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 2 tablespoons oil until firm and opaque. Remove and keep warm. In the same skillet, combine the chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir for 30 seconds or until slightly thickened.
2. Divide salad greens among four plates; top with carrots, tomato and scallops. Drizzle with dressing. Yield: 4 servings.
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