- 1-2 tablespoons coconut oil
- 1 teaspoon butter
- 12-16 oz scallops
- 1-2 cloves garlic
- 1/4 cup white wine
- 1 teaspoon tarragon
- 2 tablespoons of fat free sour cream to thicken sauce
- (P3 option) 1/4 cup heavy cream
add coconut oil, butter, and garlic to pan once lightly brown add scallops and brown on both sides
(usually 2-3 min per side depending on size of scallop) then add about 1/4 cup of white wine and about 1 teaspoon tarragon over medium heat cook until sauce reduces by about half also stir in 2 tablespoons of fat free sour cream to thicken sauce and give it a richer more traditional taste. If you are in P3 you can add about 1/4 cup heavy cream to your sauce as it reduces stirring occasionally until thickened.
Makes approximately 2-3 servings.
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