Seared Scallops with Tarragon-Butter Sauce

Seared Scallops with Tarragon-Butter Sauce
Photo by Romulo Yanes


  • 1 tablespoon tarragon
  • 2 tablespoons shallot
  • ¼ cup white-wine vinegar
  • ¼ cup dry white wine
  • 7 tablespoons unsalted butter
  • 1 ¼ pounds large sea scallops, tough ligament from side of each discarded

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total). Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a pla...

View full recipe at Epicurious


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