Seared Scallops with Tarragon-Butter Sauce

Ingredients

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Butter

  Unsalted

  7 tbsp or 99g

• Vinegar

  Distilled

  ¼ cup or 60g

• Scallop

  Mollusks, mixed species, raw

  20 oz or 567g

• Shallots

  Raw

  2 tbsp chopped or 20g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

Directions

1. PREPARATION: Discard tough ligament from side of each scallop. Cut butter into tablespoons. Finely chop shallots and tarragon.
2. Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
3. 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.
4. 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.

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