Monday, May 13, 2019

Seared Scallops with Tarragon Butter Sauce

Remember scallops do not need to be cooked very long, about 5 minutes on both sides. Searing scallops until they are golden brown before you turn them.  Be careful not to overheat the butter sauce as it will cause the sauce to separate.  I love scallops and have always been afraid to cook them,  by taking my class at Sur la Table we found out that scallops as well as shrimp are quick to cook and can be overcooked rather quickly, making them rubbery. A big reason scallops are overcooked is the fact that your skillet isn't hot enough to sear them fast.  Mix oil with some butter to get great flavor at a higher smoke point for the butter. Serves 4


1 1/4 lbs fresh scallops, tough muscle discarded
Salt and pepper, to taste
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons shallot, minced (we put 1/2 cup)
1/4 cup dry white wine
1/4 cup white wine vinegar
2 tablespoons heavy whipping cream
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, minced


To prepare scallops: pat dry and season with salt and pepper, to taste. In a large skillet over med/high heat, add the oil and butter. When the butter foam subsides, about a minute, add the scallops and cook, TURNING ONLY ONCE, until golden brown and cooked through.  Using a tong, remove to a serving plate and cover with foil to keep warm.

To prepare tarragon butter sauce:  return the same skillet to the stove over medium heat, add the shallots and cook until translucent, about 2 minutes.  Pour in the wine and vinegar and bring to boil, scrape up the fond (brown bits) on the bottom of the skillet. Cook until reduces by half, about 2 minutes. Pour in the cream and reduce to simmer until sauce thickens, about another 2 minutes. Add in the lemon juice and tarragon, adjust seasoning if necessary. Cover scallops with sauce and serve immediately. Yum Yum.

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