Sea Scallops in Tarragon Rosé Wine Sauce

Directions

1. Heat 1/2 the coconut oil in a heavy skillet over high heat.

2. When oil begins to smoke, add scallops.  Sear each side for ~1 min, until golden brown.  Lower the heat to medium.  Add 1/4 cup of wine and shallots.  Simmer for 2 minutes, then remove scallops from pan.

3. Add the remaining 3/4 cup of wine, 1/2 tablespoon of oil, lemon juice, and tarragon.  Bring to a boil and reduce by half (~5 mins).

4. Meanwhile, cook pasta according to package instructions.

5. Stir in the asparagus and season with pepper.  Add scallops and cooked pasta to the pan; toss gently to coat.

6. Plate scallops and pasta, pouring remaining sauce over the top.

7. *You can use regular coconut oil or grape seed oil.  Don’t use olive oil, as the smoke point is too low.

8. **Use your favorite pasta, or even zoodles!