Seared Scallops with Tarragon-Butter Sauce Recipe | Epicurious
Beurre blanc—the classic French butter sauce—is a cinch to prepare and has a tendency to make just about anything taste better. This take on it uses the scallops' juices to add complexity.
Ingredients
- 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
- 7 tablespoons unsalted butter, cut into tablespoons, divided
- 2 tablespoons finely chopped shallot
- 1/4 cup dry white wine
- 1/4 cup white-wine vinegar
- 1 tablespoon finely chopped tarragon
More Like This
How to Make Seared Scallops with Champagne Beurre Sauce
hometainment.com
SEARED SEA SCALLOPS WITH TARRAGON BEURRE BLANC Recipe
keyingredient.com
Seared Scallops Beurre Blanc - Grassland Butter
grasslandbutter.com
Seared Scallops in Sun-Dried Tomato Beurre Blanc | Recipe Binder
recipebinder.co.uk
Seared Scallops with Tarragon Butter Sauce - Litchfield Farmers' Market
litchfieldfarmersmarket.org
Scallops in Beurre Blanc Sauce Recipe - (4.7/5)
keyingredient.com
Scallops with Lemon Beurre Blanc | Charlotte Fashion Plate
charlottefashionplate.com
Seared Scallops with Truffle Beurre Blanc | Rouxbe Online Culinary School
rouxbe.com