1. Marinate the scallops by placing them in a large resealable bag with the vermouth, garlic and tarragon.
2. Refrigerate for 2 hours.
3. For the cream sauce, in a medium saucepan, heat the oil.
4. Add the onion and cook until tender which takes about 5 minutes.
5. Add the garlic and pepper and cook for 2 minutes.
6. Add the rest of the vermouth.
7. Gently increase the heat and cook for an additional 3 minutes.
8. Add the half and half and cook until the mixture has slightly thickened which takes about 4 minutes.
9. Add the tarragon and parmesan cheese.
10. Remove the saucepan from the heat and allow to cool.
11. Remove the mixture to a bowl and cover and refrigerate until you are ready to serve.
12. When ready to serve, heat the broiler.
13. Remove the scallops from the bag and pat dry.
14. Discard the marinade.
15. Cover the broiler pan with foil.
16. Place the scallops on the pan and sprinkle lightly with salt and fresh ground black pepper.
17. Broil for 6 minutes or until they turn golden brown.
18. Divide the scallops among 4 plates, cover with sauce and serve. |
