Ingredients
- 1/2 c. white wine
- 1/2 c. tarragon vinegar
- 3 T. fresh chopped tarragon
- 1 t. shallots
- 1 c. heavy cream
- dash of worceshire
- 1/2 romano cheese
- 1/2 c. grated Havarti dill
- 3/4 stick butter
- 12 sea scallops
- 1. T. olive oil
- S & P to taste
- enough cooked angel hair for 2-3 servings
Description
Rich And Creamy Decadant Scallop Dish.
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