Scallops and Mushrooms

1 tablespoon extra virgin olive oil 2 garlic cloves 4 green onions, chopped 2/3 pound bay scallops 1/4 pound fresh mushrooms, sliced 1/2 teaspoon dried tarragon (2 tablespoons fresh) 1/4 cup dry white wine

Heat the oil in a skillet over medium heat. Add the garlic and green onions. Saut� for about 30 seconds. Add the scallops and the mushrooms. Saut�, stirring, for about 2 minutes. Add the tarragon and the wine. Turn up the heat and cook

for 2 minutes more, or until the liquid has been 

reduced by half. Makes 2 servings.

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Contributed by: Edit

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