This recipe is so easy and fast to make, yet makes an elegant and delicious first course or meal. It is perfect for a quick, after work meal, real comfort food for your family. But it is also an impressive course for a dinner party. It is very good with linguine or rice, a leafy salad, your favorite veggie, and crusty bread or garlic bread.
In a saucepan, melt the 2 tablespoons butter over medium heat. Stir the flour in until smooth, reduce heat to low, and stir for 1 or 2 minutes. Add the tarragon. Stir in the half and half, increase heat to medium again and, stirring constantly, cook until bubbly and thickened. Remove from heat and cover to keep warm.
In a skillet, melt the 1 tablespoon of butter and saute the shallots until tender. Do not brown. Add the scallops and saute for 1 minute. Add the sherry and stir until reduced slightly. Stir in the cream sauce, and simmer gently, stirring often, for 10 minutes. Pour into serving bowls and sprinkle with parsley.
May also be garnished with freshly grated Parmesan cheese.
By Free2B from North Royalton, OH
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