How to make it

  • Marinate scallops in mustard, tarragon, salt and pepper for several hours.
  • Heat saute pan until very hot.
  • Add olive oil to butter in pan and quickly saute scallops until brown and done then remove to plate and keep warn in oven.
  • Add shallots and peppers to pan and saute 2 minutes.
  • Deglaze pan with wine and reduce by half.
  • Whisk in 1 tablespoon butter, orange juice, and cream then cook 2 minutes longer.
  • Place sauce in center of plate then place scallops on top of sauce.
  • Sauce in center of plate, scallops on top of sauce.
  • Sprinkle with parsley.

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