Seared Scallops with Tarragon-Butter Sauce

Name: Seared Scallops with Tarragon-Butter Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 567 grams sea scallops, tough ligament from side of each discarded; 2 Tbsps finely chopped shallot; 1 Tbsp finely chopped tarragon; 7 Tbsps unsalted butter, cut into tablespoons, divided; 59 milliliters white-wine vinegar

This recipe serves 4. Watching your figure? This gluten free, primal, and vegetarian recipe has 200 calories, 1g of protein, and 20g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up wine, tarragon, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

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

Ingredients you will need

Salt And Pepper

Scallops

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.

Ingredients you will need

Scallops

Butter

Equipment you will use

Frying Pan

Transfer to a platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.

Ingredients you will need

Shallot

Vinegar

Wine

Equipment you will use

Frying Pan

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.

Ingredients you will need

Scallops

Tarragon

Butter

Sauce

Salt

Equipment

Frying Pan

Ingredients

Servings:

59milliliters

dry white wine 567grams

sea scallops, tough ligament from side of each discarded 2Tbsps

finely chopped shallot 1Tbsp

finely chopped tarragon 7Tbsps

unsalted butter, cut into tablespoons, divided 59milliliters

white-wine vinegar

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops on the menu? Try pairing with Chardonnay, Chenin Blanc, and Pinot Noir. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. You could try Hahn Winery Santa Lucia Highlands Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 17 dollars per bottle.