Sautéed Scallops with Dipping Sauce

Makes 6 servings

• 1/3 cup red wine vinegar
• 1 1/2 tsp dried leaf tarragon
• 3/4 cup Penn Maid® Light Sour Cream
• 1 Tbsp mayonnaise
• 1/2 tsp salt
• 3 Tbsp butter
• 1 1/2 pounds scallops

In a small saucepan, heat vinegar and tarragon over moderate heat until reduced to 1 tablespoon. Remove from heat and stir in sour cream, mayonnaise and salt. Keep warm. In a large skillet over moderate heat, melt butter. Add scallops and cook for 3 to 5 minutes, turning occasionally until done and being careful not to overcook.
Serving Suggestion: Serve scallops with sauce for dipping.


Queenie Recipe