Seared Scallops with Tarragon Butter Sauce

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Ingredients:

1 1/2 lb. large sea scallops, tough ligament from sides discarded

8 Tbs. unsalted butter (1 cube)

2 Tbs. finely chopped shallot

1/4 cup dry white wine

1/4 cup white wine vinegar

1 Tbs. finely chopped fresh tarragon

Preparation:

Make sure scallops are patted dry with paper towels then lightly salt and pepper each.

Heat 1 tablespoon of butter in medium skillet over medium high heat.  When foam subsides, sear scallops until golden brown on both sides (approximately 5 minutes). Remove to warm plate.

Add shallots, wine and vinegar to skillet and boil until reduced to 2 tablespoons.  Add scallop juices from plate then 4 tablespoons butter.  Stir until almost melted then add remaining butter and stir constantly until melted and smooth.  Add tarragon and salt to taste.

Serving Suggestion:

Spoon sauce over scallops and serve with a crisp white wine.  Baked asparagus and herbed rice make nice companions for this delicate entree.