Pan-Seared Scallops

By Loish

Ingredients

• Tarragon White Sauce:
• 16 sea scallops
• 2 tbsp corn starch
• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 minced shallot
• 1/4 tsp s & p
• 1/3 cup white wine
• 1/4 cup cream
• 1 tbsp chopped fresh tarragon
• 1 tbsp chopped fresh chives

Preparation

Step 1

Pat scallops dry. Dredge in corn starch. Heat oil in skillet over med-high heat; sear scallops until opaque and crispy brown on both sides - ~ 4 minutes. Transfer to skillet.
Tarragon White sauce: In same skillet, melt butter over medium heat; cook shallots, s & p until softened, about 3 minutes. Add wine; cook stirring until reduced by half ~ 2 minutes. Add cream;cook stirring until reduced by half. Stir in tarragon and chives.
Return scallops to pan and heat through.