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Seared Scallops with Tarragon Butter Sauce
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1
Reviews
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By:
Pearl Anderson
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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.
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INGREDIENTS
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1 1/4 lb. large sea scallops, tough ligament from side of each
discarded
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7 tablespoons unsalted butter, cut
into tablespoons, divided
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2 tablespoons finely chopped shallot
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1/4 cup dry white wine
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1/4 cup white-wine vinegar
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1 tablespoon finely chopped tarragon
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DIRECTIONS
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1:
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
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2:
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.
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3:
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.
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4:
Stir in tarragon and salt to taste; pour sauce over scallops.
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