Recipe

1      Reviews by:    Pearl Anderson   Seared Scallops with Tarragon Butter Sauce Recipe sears sea scallops before finish cook then sauces shallots, dry white wine, white-wine vinegar, butter and chopped tarragon to make this delicious scallop recipe. Food Category:    Seafood Cuisine Origin:    Southern    Servings:4 Calories per Serving:320 Print Preview Rate This Recipe Prep Time:   5 Minutes Cook Time:   20 Minutes Total Time:   25 Minutes

INGREDIENTS

• 1 1/4 lb. large sea scallops, tough ligament from side of each discarded
• 7 tablespoons unsalted butter, cut into tablespoons, divided
• 2 tablespoons finely chopped shallot
• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1 tablespoon finely chopped tarragon

DIRECTIONS

• Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.
• Stir in tarragon and salt to taste; pour sauce over scallops.

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