4 Servings 20 min Cook
2 Fl oz White Wine
7 Tbsp Butter
1/4 Cup Vinegar
5 2/3 Grams Scallops
2 Tbsp chopped Shallots
1 Tbsp, leaves Tarragon
PREPARATION: Discard tough ligament from side of each scallop.
Cut butter into tablespoons.
Finely chop shallots and 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.