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Seared Scallops with Tarragon-Butter Sauce

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Seared Scallops with Tarragon-Butter Sauce

Seared Scallops with Tarragon-Butter Sauce

amanda

Equipment

  • - Seasonal Scallop Pan (description not provided)

  • - All-Clad Stainless Steel Chef’s Knife

  • - Mandoline Slicer

  • - Food Processor

  • - Tarragon Essential Oil

  • - Silicone Spatula Set (Assorted Colors)

  • - Nonstick Skillet (12 inches)

  • - Digital Kitchen Thermometer

  • - Heavy-Duty Mixing Bowl

  • - Stainless Steel Whisk

  • - AmazonBasics Stainless Steel Measuring Cup Set

Ingredients

  • 1 1/4 pounds large sea scallops, tough ligament from side of each discarded

  • 7 tablespoons unsalted butter, cut into tablespoons, divided

  • 2 tablespoons finely chopped shallot

  • 1/4 cup dry white wine

  • 1/4 cup white-wine vinegar

  • 1 tablespoon finely chopped tarragon

Instructions

1

Instruction 1

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
2

Instruction 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.
3

Instruction 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.
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