Ingredients

How to make it

  • melt the butter in a saucepan over medium high heat.
  • add the sliced leeks and sautee for a couple minutes, until the leeks are softened.
  • add the wine and stir together.
  • when the wine starts bubbling stir in the tarragon.
  • incorporate the cream, stirring constantly.
  • simmer until the mixture is reduced to about half and the consistency is thicker.
  • add the scallops and cook for 5 more minutes or until they turn opaque.
  • remove from heat and season with salt and pepper.

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