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Mushrooms Stuffed with Bacon and Tomato
Seared Scallops with Prosciutto on Tarragon Cream
Potato Gratin a la Two Fat Ladies
Braised Carrots and Onion
Total time: 15 minutes
Scallops are rich, sweet, and often expensive. But we can still indulge on occasion. Here they are quickly seared with a bit of Prosciutto and served on a bed of velvety Tarragon Cream.
Note: Some scallops will release water when cooked, causing them to steam rather than fry. Be sure to use a large skillet, giving them plenty of room. Turn the heat to high after adding the scallops if they don't start to sizzle.