{"id":2445,"date":"2019-05-02T13:00:24","date_gmt":"2019-05-02T16:00:24","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=2445"},"modified":"2019-04-29T12:52:47","modified_gmt":"2019-04-29T15:52:47","slug":"tarragon-scallops-on-asparagus-spears","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/05\/02\/tarragon-scallops-on-asparagus-spears\/","title":{"rendered":"Tarragon Scallops on Asparagus Spears"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div id=\"switchishere\" class=\"jquerytoggleswitch\">\n<div class=\"rd_inner\">\n<div class=\"rd_col1\">1\u00bc pounds fresh or frozen sea scallops<\/div>\n<div class=\"rd_col1\">1 cup water<\/div>\n<div class=\"rd_col1\">1 pound asparagus spears, trimmed<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc0\" class=\"clearfix\">\n<div>2 medium lemons<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"promotionDiv clearfix\">\n<div id=\"promo_image_desc\">\n<div id=\"promo_image_desc1\" class=\"clearfix\">\n<div>\u00bd teaspoon ground pepper<\/div>\n<div>\u00bc teaspoon salt<\/div>\n<div>1 tablespoon extra virgin olive oil<\/div>\n<div>3 tablespoons vegetable oil spread<\/div>\n<div>1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div><\/div>\n<div>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Thaw scallops, if frozen; set aside. Bring water to boil in a large nonstick skillet over medium-high heat, add the asparagus, return to a boil, reduce heat, cover and simmer 3 to 5 minutes or until tender-crisp. Drain well, place on a serving platter, cover lightly to keep warm.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Cut one of the lemons in wedges. Finely shred 1 teaspoon peel from the remaining lemon. Squeeze 2 tablespoons juice from the lemon.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Pat scallops dry with paper towels. Sprinkle scallops with pepper and salt.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Wipe the skillet dry. Heat oil over medium heat. Working in two batches, cook the scallops 3 minutes, turn and cook 2 minutes more or until golden brown and just opaque in center. Place the cooked scallops atop the asparagus and keep warm.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Add the vegetable oil spread, lemon peel, 1 tablespoon of the lemon juice and the tarragon to the skillet. Cook 1 minute to thicken slightly. Add remaining lemon juice, if desired. Drizzle over scallops. Serve with lemon wedges.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5986491.jpg\" alt=\"Tarragon Scallops on Asparagus Spears\" \/><\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1\u00bc pounds fresh or frozen sea scallops 1 cup water 1 pound asparagus spears, trimmed 2 medium lemons \u00bd teaspoon ground pepper \u00bc teaspoon salt 1 tablespoon extra virgin olive oil 3 tablespoons vegetable oil spread 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Preparation Thaw scallops, if frozen; set aside. Bring [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-2445","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=2445"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2445\/revisions"}],"predecessor-version":[{"id":2446,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/2445\/revisions\/2446"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=2445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=2445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=2445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}