Seared Scallops with Spring Onion and Tarragon Cream

042010f_256

Course Appetizers

Ingredients in this Recipe

1 bunch spring onions, about ½ lb.
1 cup whole milk
1 pound wild dry sea scallops
1 tablespoon unbleached all purpose flour
2 tablespoons crème fraiche
2 tablespoons fresh tarragon leaves
4 tablespoons unsalted butter
fresh chives for garnish
Kosher or sea salt

Recipe Preparation

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