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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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Amt. Measure Ingredient
ouncesscallops, sea (dry packed)
tablespoonsbutter (unsalted, chilled, and cut into small pieces)
tablespoons choppedshallots
fliud ounceswine, dry white
cupwhite wine vinegar
tablespoontarragon (fresh preferrably) finely minced
tablespoonssalt, kosher
tablespoonblack pepper
Sequence Step
1Pat scallops dry and sprinkle with salt and pepper
2Add 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.
3Return 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)
4Reduce 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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