Game Hen with Broiled Scallions and Tarragon Ricotta

SPRING!!!! Man, is it good to see you! I've waited quite some time for you to roll around again. Remember how awesome you were last year? Not too rainy....plus, you stayed around until late June. Thanks again for not letting summer arrive early. That was definately appreciated. Since you've returned, let's celebrate. I've got some ricotta and some tarragon. Oh, and some scallions. And some left over game hen as well. Let's do this thing.

1 bunch of tarragon, finely chopped

1 cup whole milk ricotta

1 bunch scallions, roots and top 4 inches removed

1 tbsp olive oil

1 tsp lemon juice

salt and pepper to taste

In a saucepan, heat olive oil over medium heat.  Gently heat up game hen (any left over poultry will also work) until warmed all the way through. Remove poultry from pan and add scallions. Briefly cook until scallions begin to slightly brown. Remove from heat and set aside. 

In a bowl, combine ricotta with tarragon and lemon juice and some salt and pepper to taste. Stir to mix well. Plate scallions and game hen and add some ricotta on the side. Enjoy.