Seared Scallops with Tarragon-Butter Sauce
Seared Scallops with Tarragon-Butter Sauce is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPat 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 platter.
Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons.
Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup.
Reduce heat to low and add 3 tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency.
Stir in tarragon and salt to taste; pour sauce over scallops.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.