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Recipes - Seared Scallops with Tarragon Beurre Blanc Recipe

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
Ingredients
Amt. Measure Ingredient
20
ouncesscallops, sea (dry packed)
7
tablespoonsbutter (unsalted, chilled, and cut into small pieces)
2
tablespoons choppedshallots
4
fliud ounceswine, dry white
1/4
cupwhite wine vinegar
1
tablespoontarragon (fresh preferrably) finely minced
1.5
tablespoonssalt, kosher
1
tablespoonblack pepper
Steps
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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