Pan-seared Scallops With Tarragon Wine Sauce

Total Time: 22 mins Preparation Time: 7 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 16 medium sea scallops (approx 8 oz.)
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 shallot, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/3 cup dry wine
• 1/4 cup whipping cream, 35%
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh chives, chopped

Recipe

• 1 pull muscle off each scallop; discard. pat scallops dry; dredge with cornstarch.
• 2 in large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. transfer to plate. wash out skillet.
• 3 tarragon wine sauce:.
• 4 in same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
• 5 add wine; cook, stirring until reduced by half, about 2 minutes. add cream; cook, stirring until reduced by half, about 3 minutes. stir in tarragon and chives. the sauce is ready when it coats the back of a spoon.
• 6 return scallops to pan; heat through.