1 1/2 lbs dry sea scallops (the larger type WITHOUT water added)
1 garlic clove, minced
4 tablespoons unsalted butter
1/2-3/4 teaspoon crushed dried tarragon (use twice as much chopped fresh tarragon)
1/8 teaspoon paprika
1-2 tablespoon shredded parmesan cheese
Total Time: 15 minPrep: 5 minCook: 10 minYield: 4Level: easy
If some scallops are a lot larger than others, you may want to cut the larger ones in half.
Rinse scallops and pat dry with paper towels.
In a skillet heat butter over medium-high heat. Add the garlic and lightly sautee for about 1 minute.
Add scallops and tarragon. Cook for about 6-7 minutes or until scallops are opaque; turning each once halfway through cooking.
Sprinkle with paprika and parmesan cheese and serve immediately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.