Ingredients
The Beurre Blanc:
- 16 tablespoons of Unsalted Grassland Butter cut into 1/2-inch cubes. Keep chilled.
- 1 cup of dry white wine
- 2 tablespoons of white wine vinegar
- 1 large shallot sliced thin
- Kosher salt and black pepper to taste
- 1 teaspoon of minced fresh tarragon
The Scallops:
- Olive oil to coat the pan
- One dozen large sea scallops
- Kosher salt and black pepper to taste
Instructions
- For the Beurre Blanc, boil wine, vinegar, and shallot in a saucepan over medium heat until reduced to around 3 tablespoons. About 10-15 minutes. Remove from heat and let cool for about 30 seconds.
- Turn heat to low, but enough to keep the mixture warm. Add a 2-3 cold butter cubes to the mixture and whisk until butter is almost completely melted. Continue adding butter, a few cubes at a time, and whisk until the mixture is the consistency of a thick cream.
- Stir in salt, pepper, and tarragon. Set aside.
- For the scallops, pat scallops dry on all sides. Let scallops sit at room temperature for 5 minutes to allow the surface to dry out.
- Heat a heavy non-stick pan over medium-high heat. Add 2 tablespoons of oil, enough to coat the pan.
- When oil starts to shimmer, add the scallops and sear until underside is golden brown, about 2 minutes. Turn scallops over and sear the other side until golden brown. About 2 minutes.
Notes
If you have some extra sauce you can refrigerate it and use it like flavored butter.
