Seared Scallops with Tarragon-Butter Sauce
Succulent sea scallops seared to golden perfection, served with a rich and creamy tarragon-butter sauce made with white wine and shallots. A elegant dish that's both sophisticated and simple to prepare.
Ingredients
- •1¼ pounds sea scallops
- •7 tablespoons unsalted butter
- •2 tablespoons shallot
- •¼ cup dry white wine
- •¼ cup white-wine vinegar
- •1 tablespoon tarragon
Cooking Instructions
- 1.
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
2 min
- 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.
5 min
- 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. Stir in tarragon and salt to taste; pour sauce over scallops.
8 min
