Seared Scallops with Tarragon-Butter Sauce Recipe
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.
Keywords
- white wine
- french
- scallop
- main
- dinner
- nut free
- gluten free
- easy
- quick
- weeknight meals
- 30 minutes or less
- sear
- gourmet
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.epicurious.com.
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
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