2 medium size carrots, julienned
1 stalk celery
¼ teaspoon cayenne pepper
1 green onion, julienned
1 teaspoon seasoned salt
1 teaspoon dried tarragon, crumbled
1 pound bay scallops or small sea scallops
1 teaspoon olive or vegetable oil
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In a steamer or large stockpot, bring 1 to 1 ½ inches of water to a boil over high heat. Place the carrots, celery and onion strips in a pie plate or dish with a 1 inch lip, which will fit inside the steamer
Place a wire rack or several custard cups on the steamer to prop up the plate. Place the plate of vegetables on the rack. Steam the vegetables on the rack. Steam the vegetables on the rack. Steam the vegetables covered, until the carrots are crisp-tender, 2 to 3 minutes
Meanwhile in a cup, combine salt, tarragon, and cayenne pepper. In a medium size bowl, place scallops and oil, toss to coat. Sprinkle the scallops with the salt mixture and toss again to coat evenly.
Heap the scallops on top of the vegetables in the steamer. Cover and steam the scallops and vegetables until the scallops are just firm and white 3 to 5 minutes. go.
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