Thursday, July 1, 2010

Scallops with Tarragon Beurre Blanc Sauce

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.

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