Seared Scallops with Tarragon-Butter Sauce

Ingredients for Seared Scallops with Tarragon-Butter Sauce

• 575g large sea scallops, tough ligament from side of each discarded

• 7 tablespoons unsalted butter, cut into tablespoons, divided

• 2 tablespoons finely chopped shallot

• 60ml dry white wine

• 60ml white-wine vinegar

• 1 tablespoon finely chopped tarragon

How to make Seared Scallops with Tarragon-Butter Sauce

Pat scallops dry and sprinkle with 1/4 teaspoons 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 60g . Reduce heat to low and add 45ml butter, stirring until almost melted, then add remaining 45ml butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.