SEARED SEA SCALLOPS WITH TARRAGON BEURRE BLANC Recipe

Ingredients

• 1-1/2 tablespoons chopped shallots
• 2 tablespoons tarragon-flavored or white wine vinegar
• 2 tablespoons dry white wine
• 1 teaspoon whole black peppercorns
• 1 tablespoon heavy whipping cream
• 8 tablespoons or 1 stick cold unsalted butter, chopped into 1/2-inch pieces
• 1/2 teaspoon kosher salt
• 1-1/2 tablespoons fresh tarragon, finely chopped
• 1 pound large 16-20 count sea scallops
• 2 tablespoons olive oil