seared scallops with beurre blanc (tarragon butter sauce)

I have a new favorite herb crush.  Tarragon.  The flavors in fresh tarragon are absolutely incredible – aromatic and intense, with hints of licorice, anise, basil and sweet mint.  It’s one of those ingredients that screams “guess what I am?”  as you take a bite and you immediately taste the unique flavors and know something special has been incorporated into the recipe.  It’s great in sauces served with poultry and fish, and in dressings, i.e. green goddess.

Here it is.  Beautiful French tarragon…

And a recipe…

Seared Scallops with Tarragon Butter Sauce
adapted from Gourmet
Makes 4 servings

1 1/4 pounds large sea scallops, tough ligament from side of each discarded and patted completely dry
7 tablespoons unsalted butter, cut into tablespoons, divided
2 tablespoons finely chopped shallot (be sure to chop very fine)
1/4 cup dry white wine
1/4 cup white-wine vinegar
1 tablespoon finely chopped tarragon (or more, depending on your liking)

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. 

Bon Appetit!


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