Seared Scallops with Tarragon-Butter Sauce

By á-8179

Ingredients

• 1 1/4 pounds 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
• Read More http://www.epicurious.com:80/recipes/food/views/Seared-Scallops-with-Tarragon-Butter-Sauce-241746#ixzz1lvnrWxNA

Preparation

Step 1

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



Read More http://www.epicurious.com:80/recipes/food/views/Seared-Scallops-with-Tarragon-Butter-Sauce-241746#ixzz1lvnwUI00