Pan Fried Scallops With Capers Tarragon Cream Sauce Recipe

Ingredients

100 gm(s) Scallops

5 ml(s) Double Cream

to taste salt & pepper

sprinkling(s) sherry wine capers(very small)

1 tsp(s) vegetable oil

sprinkling(s) dried tarragon.

Preparation

Defrost 4 scallops or use fresh and remove the orange bits,add oil to a hot frying pan & pan-fry the scallops on medium heat,Cook them 1 minute both sides .Add double cream ,capers & dried tarragon & reduce into a thick sauce,Which shouldnt take more than 5 minutes to reduce & spoon onto a plate as in the picture.Serve hot with brown bread & butter & a glass of Champagne or fizzy wine.mmmmmmmmmmm