Serves: 2
Total Calories: 958

1 pound fresh scallops
1/4 cup milk
1/4 cup flour
fresh ground pepper
6 tablespoons vegetable oil
4 tablespoons butter
juice of 1/2 lemon
3 tablespoons finely chopped tarragon
2 tablespoons finely chopped parsley

Put scallops in a bowl and add milk. Let scallops soak in milk for a few minutes. Put flour on a plate. Season flour with pepper. Lightly dredge scallops in flour, shaking off the excess. Sauté scallops in oil in a skillet until browned. Remove scallops from skillet and set aside. Discard oil from skillet. Add butter to skillet, then add lemon juice, tarragon, and parsley. Cook until butter begins to bubble. Return scallops to skillet and heat through. Serve over cooked pasta or rice.

Nutritional Facts:

Serves: 2
Total Calories: 958
Calories from Fat: 592

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Fish Fillets with Sweet Sour Sauce
Blackened Catfish
Catfish Fillets in Veggie Sauce
Atlantic Stuffed Flounder Supreme
Harrison’s Chesapeake House’s Broiled Sea Trout
Vegetable Stuffed Rainbow Trout
Pecan-Crusted Trout
Rockfish Chesapeake
Boiled Rockfish with Sauce
Tilapia Veracruz
Salmon Steaks in Lemon/Dill Sauce
Grilled Salmon with Five-Roasted Pepper Salsa
Salmon Cakes
Salmon Croquettes
Ice House’s Shrimp Scampi
Shrimp Scampi Sensation
Shrimp in Lemon Butter
All-Time Favorite Shrimp with Artichokes
Sam’s Spicy Grilled Shrimp
Baked Stuffed Shrimp
Shrimp and Grits
Southern Shrimp and Grits
Annapolis Harbor Boil
Sautéed Shrimp with Red Harper Sauce
Virginia’s Crabmeat
Mammaw’s Steamed Crabs
Soft-Shell Crabs
Crab Melt
Aunt Hattie’s Deviled Crab
Eastern Shore Crab Cakes
Best Maryland Crab Cakes
Edge Hill Crab Cakes
Imperial Crab Casserole
Deviled Crab Morattico
Fresh Sea Scallops in White Wine Sauce
Tarragon Scallops
Simply Scrumptious Virginia Bay Scallops in Wine Sauce
Seafood au Gratin
Fresh Fried Oysters
Oyster Fritters
Oysters Parmesan