Seared Scallops with Tarragon-Butter Sauce

By golfrn9

Ingredients

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

Details

Servings 4

Preparation

Step 1

Pat scallops dry and sprinkle with 1/4 tsp each of salt and pepper (total).

Heat 1 tbsp butter in a 12 inch non-stick 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 tbsp. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 c. Reduce heat to low and add 3 tbsp butter, stirring until almost melted, then add remaining 3 tbsp butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.