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Scallops with Cherry-Tarragon Sauce

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Recipe courtesy of Whole Foods Market

Serves 4 to 6 scallops with cherry-tarragon sauce
The combination of rich sea scallops with sweet and tangy cherries is exceptionally satisfying. Scallops are at their best and most tender with short cooking at very high heat; make sure to have the scallops as dry as possible and your pan so hot that the oil is shimmering--but not smoking--before you add the scallops.

1 1/2 pounds wild-caught sea scallops
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, chopped
2 tablespoons rice vinegar
1/2 pound cherries (about 2 cups), pitted and quartered
1 tablespoon chopped tarragon

Pat scallops dry with paper towels. Sprinkle on both sides with salt and pepper. Heat a large, heavy skillet over high heat until very hot. Add oil and heat until very hot. Add half the scallops and sear, turning once, until lightly browned, 2 to 3 minutes per side. Transfer scallops to a platter and cook remaining scallops; cover and keep warm.

Lower heat to medium and add shallots to the skillet. Cook, stirring, until softened, about 2 minutes. Add vinegar and cherries. Cover skillet and cook, stirring occasionally, until cherries are softened, 4 to 5 minutes. Stir in tarragon, then pour cherry sauce over scallops.

Per serving: 200 calories (35 from fat), 4g total fat, 0.5g saturated fat, 45mg cholesterol, 460mg sodium, 17g total carbohydrate (1g dietary fiber, 8g sugar), 24g protein