1
Wash the scallops and dry them well with absorbent paper. Place them in a bowl with the olive oil. Salt and pepper. Mix gently.
2
Heat a large skillet over high heat. Evenly distribute the scallops in the pan. As soon as they are caramelized on one side, put them on a large plate. Spread them well so that they cool quickly and set aside.
3
Add the butter and vegetables to the still hot pan. Cook for 1 minute, stirring with a wooden spoon.
4
Pour in the wine and oyster sauce. Cover and cook in the steam for 2-3 minutes, until the vegetables are lightly cooked and crunchy.
5
Add the cream, tarragon, scallops and their juice if any. Mix well and reheat for a few seconds uncovered.
6
Place on a large platter. Sprinkle with garam masala and serve immediately
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