Prep: 5 minutes

Cook: 7 minutes

Makes: 4 servings

2 tsp. Sicilian Lemon White Balsamic
1/2 cup dry white wine
1 tbsp flour
2 tsp chopped tarragon
2 tsp Fused Lemon Olive Oil
1/2 shallot, chopped
1 garlic clove, minced
1 lb frozen bay scallops, defrosted

In bowl combine white wine, flour, chopped tarragon and lemon balsamic.

In skillet, saute garlic and shallot in Lemon Fused Olive Oil. Add scallops and cook for 2 minutes, turn and cook for one minute more. Remove scallops from pan.

Add wine mixture into pan and stir continually until sauce thickens, about 2 minutes.

Drizzle sauce onto plates, top with scallops and serve.