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Sea Scallops w/Tarragon Butter Sauce June 28, 2008

Posted by pcorcoran in Entree, Recipe, Seafood.
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2 lbs. large sea scallops
1 stick (8 tbsp.) butter
1 shallot, finely chopped
1/4 cup dry white wine
1/4 cup white wine vinegar
1 tbsp. fresh tarragon, finely chopped
1 tsp. Kosher salt

Wash and dry scallops.  Rub scallops with salt.

Melt 1 tbsp. butter in a large skillet over high heat.  Sear scallops, turning once on each side to prevent sticking.  Cook until lightly browned on both sides, 3 to 5 minutes.  Transfer to a plate, cover, and set aside.

Add shallot to skillet and saute at high heat for one minute.  Add vinegar, wine, and any juices drained from the cooling scallops to skillet.  Deglaze, and reduce liquid at a controlled boil for 3-4 minutes.  Reduce skillet to low heat and add 3 tbsp. butter.  When butter is melted, add another 4 tbsp. butter and stir until butter in melted and creamy.  Turn off heat.  Stir in tarragon and salt to taste.

Arrange scallops on serving plate(s) and top with tarragon butter.

Time to Prepare: 20 minutes

Difficulty: 3/10

Serves: 4-6 people

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