Seared Scallops with Tarragon ButterFeatured by Rucksack Cellars in the Gold Wine Club.
Our Wine of the Month Club members can't go wrong with scallops in a white-wine butter and tarragon sauce. A Rucksack Chardonnay will compliment this light yet very flavorful dish.Yield: 4 - 6
Prep Time: 5 Minutes
Cook Time: 18 Minutes
Serving Size: 4 scallops each
• 1.25 lbs large sea scallops, tough ligament from side of each removed
• 7 Tbs unsalted butter, cut into table spoons, divided
• 2 Tbs shallots, finely chopped
• 1/4 cup dry white wine
• 1/4 cup white-wine vinegar
• 1 Tbs finely chopped tarragon
Pat scallops dry and sprinkle with 1/4 tsp each of salt and pepper. Heat 1 tablespoon butter in a 12-inch non-stick skillet over medium-high heat until foam subsides. Sear scallops, turning once, until golden brown, and just cooked through, about 5 minutes total. Transfer to a platter.
Add shallots, wine and vinegar to the skillet and boil, scrapping up brown bits, until reduced to 2 tbs. Add juices from the platter and if necessary boil until liquid is reduced to about 1/4 cup. Reduce heat to low and add 3 tbs butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistence. Stir in tarragon and salt to taste. Pour sauce over sea scallops and serve.
Recipe provided by Rucksack Cellars