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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay scallop	2			1006.4023	49.0508	186.2298	7.6160000000000005
flour	1	cup		578.28	126.6054	9.401	2.2436
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
green onion	6		chopped	115.02	24.4524	4.1322	2.0022
garlic	2	cloves	crushed	8.94	1.9836	0.3816	0.03
vermouth	1	cup		-	-	-	-
tarragon	2	tablespoons		10.62	1.8079	0.8197	0.2606
parsley	4	tablespoons		5.472	0.9622	0.4514	0.1201

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.