Ingredients

• 1 lb large sea scallops, ligament removed
• 7 T unsalted butter
• 2 T shallot, finely chopped
• 1/4 C dry white wine
• 1/4 C white-wine vinegar
• 1 T tarragon, finely chopped

Instructions

1. Season the scallops, then sear in 1T butter in non-stick skillet over medium-high heat until just cooked through, about 5 minutes. Remove from pan.
2. Add shallot, wine, and vinegar to skillet. Reduce to 2 T. Reduce heat, add 3 T butter until almost melted, then add remaining 3 T butter, stirring until sauce has creamy texture.
3. Add tarragon, season to taste, plate and serve.

Source: Gourmet Magazine, March 2008

Contributed by: Skip