Seared Scallops with Tarragon Butter

Featured by Rucksack Cellars in the Gold Wine Club.
Seared Scallops with Tarragon Butter


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

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