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Seared Scallops with Tarragon-Butter Sauce

    1 1/4 pounds large sea scallops
    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

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

  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.