speedy seared sea scallops

By tulawdog

Ingredients

• 12 * 12 ounces large sea scallops, tough ligament from side of each discarded
• 4 * 4 tablespoons unsalted butter, cut into tablespoons, divided
• 1 * 1 tablespoon finely chopped shallot
• 2 * 2 tablespoons dry white wine
• 2 * 2 tablespoons white-wine vinegar
• 1/2 * 1/2 tablespoon finely chopped tarragon (I think I actually used more)
• * Salt and pepper

Details

Servings 2

Preparation

Step 1

Pat scallops dry and sprinkle with salt and pepper.

Heat 1 tablespoon butter in a large 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 and cover loosely with foil to keep warm.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to approximately a tablespoon. Add juices from platter and if necessary boil until liquid is reduced to about 2 tablespoons. Reduce heat to low and add 2 tablespoons butter, stirring until almost melted, then take pan off heat and add remaining 1 tablespoon butter, swirling until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.