Love the combination of tarragon and peas! This recipe came from Current Customer's Cookbook, a Collection of Favorite Recipes (1984.)
1 lb sea scallops
1 cup sliced mushrooms
1/2 cup chopped green onion
1 small clove garlic, minced
3 T butter
1 Cup peas, thawed
1/2 tsp dried tarragon leaves
1/4 tsp salt
1/8 tsp pepper
Hot cooked wild rice
In a large skillet over medium heat, saute scallops, mushrooms, onion, garlic in butter for 10 minutes or till scallops are tender. Add peas, tarragon, salt and pepper. Saute for 2 mintues or until peas are heated through. Serve with rice. Makes 4 servings.
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