Sauteed Sea Scallops with Tarragon Sauce
| Yield: | 1 Servings |
| Categories: |
| 3/4 | c | 35% cream |
| 1/4 | c | Fish stock |
| 1 | lg | Egg yolk |
| 2 | ts | Fresh lemon juice |
| 1/4 | c | Dry white wine |
| 1 | tb | Chopped fresh tarragon |
| 1 | tb | Chopped fresh chives |
| 12 | lg | Sea scallops, muscle removed |
| Salt | ||
| Pepper | ||
| 2 | tb | Olive oil |
| Chives chopped |
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