Ingredients

Instructions

  1. Dredge scallops in flour, salt and pepper.
  2. Heat oil in a wok or large frying pan and brown the scallops, then remove from heat.
  3. Add onions and garlic to oil and stir.
  4. When the onions and garlic are soft, add the wine, tarragon, and parsley and boil to reduce liquid by 1/3.
  5. Return the scallops to the sauce and cook for 30 seconds.
  6. Serve with rice or noodles.