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Recipes - Seared Scallops with Tarragon Beurre Blanc

Recipe Name

Seared Scallops with Tarragon Beurre Blanc

Submitted by

Belmontbound2012

Recipe Description

Scallops with white wine butter sauce

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	10	Ready In (minutes)	20

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Ingredients
Amt.	Measure	Ingredient



20	ounces	scallops, sea (dry packed)
7	tablespoons	butter (unsalted, chilled, and cut into small pieces)
2	tablespoons chopped	shallots
4	fliud ounces	wine, dry white
1/4	cup	white wine vinegar
1	tablespoon	tarragon (fresh preferrably) finely minced
1.5	tablespoons	salt, kosher
1	tablespoon	black pepper

Steps

Sequence	Step

1	Pat scallops dry and sprinkle with salt and pepper
2	Add 1 TBL butter in a 12 inch nonstick skillet over medium-high heat and melt until the foam subsides, about 1 minute. Add the scallops and sear, turning once, until golden-brown and cooked through, about 5 minutes. Transfer to a plate.
3	Return skillet to the stove and over a medium heat; add the shallots, wine and vinegar. Bring the skillet to a boil, using a silicone spatula to scrape up the brown bits, until reduced to 2 tablespoons. Add any excess juice from the scallop plate and if necessary, boil until liquid is reduced to 1/4 cup. (about 7 - 10 minutes)
4	Reduce the skillet heat to low and add 3 tablespoons of butter, stirring with a silicone spatula until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste and pour over the scallops and serve immediately.

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