My dad has been wanting scallops ever since I made them the last time. It has been hot and I did not want anything heavy, so I found this sauce to me light but very flavorful.
Scallops with Tarragon Beurre Blanc Sauce
1 lb large sea scallops or 4-5 per person
1 T Olive Oil
2 T Shallot, finely chopped
1 Garlic clove, minced
1/3 c Sherry
2 T White-Wine or Rice Vinegar
8 T (1 stick) Butter, cut into tablespoons, divided
1 T Tarragon, finely chopped
¼ t Salt
¼ t Ground Pepper
Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
Heat 1 T Olive Oil in a 12-inch nonstick skillet over medium-high heat, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total.
Transfer to a platter.
Add garlic and shallot, sherry, and vinegar to skillet and boil, scraping up brown bits for 5 minutes until reduced.
Add juices from platter, reduce heat to low
Add 4 T butter, stirring until almost melted, then add remaining 4 T butter and swirl until incorporated and sauce has a creamy consistency.
Stir in tarragon and salt to taste; pour sauce over scallops.