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Ingredients

1 1/2 pounds wild-caught sea scallops
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
2 tablespoons rice vinegar
1/2 pound cherries (about 2 cups), pitted and quartered
1 tablespoon chopped tarragon

Description

The Combination Of Rich Sea Scallops With Sweet And Tangy Cherries Is Exceptionally Satisfying. Scallops Are At Their Best And Most Tender With Short Cooking At Very High Heat; Make Sure To Have The Scallops As Dry As Possible And Your Pan So Hot That The

Wholefoods