Name: Seared Scallops with Tarragon-Butter Sauce
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 servings
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

Seared scallops with a creamy sauce on a platter alongside small seafood forks.

Seared Scallops with Tarragon-Butter SaucePhoto by Romulo Yanes

Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.

Recipe information

Total Time
20 min
Yield
Makes 4 servings

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

Preparation

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