Mustard Sea Scallops with Tarragon

Served with Gruyere Mashed Potatoes and Mixed Veggies!

1/4 cup of fennel, 2 Tbsp Dijon, 1 small garlic clove minced, 1/2 cup orange juice, 1 tsp sugar, olive oil, 1 tsp tarragon leaves, 16 sea scallops

Saute fennel to soften, add garlic, salt and white pepper (to taste), saute scallops. Mix sugar, orange juice and Dijon mustard- add oj mix and cook until scallops are opaque and sauce reduces. Stir in tarragon.

Make mashed potatoes and add shredded Gruyere cheese. 

Delicious mustard and Gruyere play off of each other.

Enjoy and La Bonne Vie Y'all!