2 lbs scallops about 1 inch- remove the muscle on the side of the scallops and pat dry.
In a bowl combine:
1 stick butter-at room temp
2 T olive oil
1 large shallot minced
2 cloves garlic smashed or put through a garlic press
1 tsp black pepper
1/2 tsp sea salt or table salt
1/4 cup chopped fresh tarragon
1/3 cup panko bread crumbs
3 T either white wine or pernod or anise flavored liquor
Stir together and set aside
Divide the scallops into 2 oven proof dishes and top with butter mixture.
Cook at 425 for 10-15 mins.
Serve with a light arugula or baby romaine salad and crunchy french bread
1 T dijon mustard
1/2 shallot minced
Pinch of salt and pepper
4T Your vinegar of choice. I prefer champagne with this dish.
1/4 cup olive oil drizzled in. Wisk till combined.
Pour over lettuce