The scallops were perfectly light. I served them with lemony white beans and sauteed spinach.
Seared Scallops with Tarragon Burre Blanc
Serves 8
Ingredients
2 pounds sea scallops
2 tablespoons olive oil
1 1/4 pounds sea scallops
1/3 cup white wine vinegar
1/3 cup white wine
3 tablespoons minced shallot
3/4 cup butter, room tempature
1 1/2 tablespoons chopped fresh tarragon
In a 2 to 3 quart pan over high heat, boil vinegar, wine, shallots, and tarragon until reduced to 1/4 cup. Pay attention here because it reduces very quickly. This can stay like this until you are ready to cook the scallops for up to a couple of hours. Once ready; set pan over high heat, add butter. Stir constantly until melted and bubbly.
Dry scallops with a towel. Sprinkle with salt. If you want pepper I would use white pepper (just aesthetics). Heat oil in a non-stick pan over medium-high heat. Add scallops; cook until golden brown. I like to cook for 1 1/2 minutes per side which leaves the center slightly opaque. However you can cook the a little longer until the are completely cooked through. Top with the sauce and sprinkle with extra tarragon.
Enjoy!
Sounds and looks delicious, and a perfect welcome home!
I really love your blog! I get it via email. I added your blog URL to my favorite blogs list on the side of my blog page. I hope you don’t mind. Keep the blogs coming!
Nice color on the sear dude. The Tetons are indeed an incredible area.
Thank you. It really was an incredible experience.
This looks great and reminds me of the scallops at Legal Seafood in Boston. I’m definitely going to try this!
Thank you! If you do, let me know what you think.
Wow your amazing scallops are my favorite(:
Love both scallops and your recipe! Hope you don’t mind ‘Big Sister’ is ‘watching you’ all the way from the state of NSW, Australia
!
Thanks! I aam glad you are “watching”.
Some interesting recipes, I shall look forward to trying some of them out.
Scallops are like my all-time favorite shell fish! And they are really hard to come by here in Greece. Your post is making me seriously consider a splurge on some frozen Atlantic scallops – my family has never had them! I’ll never forget grilled “scalone” on FIsherman’s Wharf – a steak made from pounded abalone and scallops – amazing! Very cool blog BTW!!!
I agree the are great! The “scalone” sounds really cool. Thanks!
I am in awe of your talent and appreciation! (Not to mention your love of scallops).
Thanks you, I loved reading your blog!