Seared Scallops with Tarragon Burre Blanc
2 pounds sea scallops
2 tablespoons olive oil
1 1/4 pounds sea scallops
1/3 cup white wine vinegar
1/3 cup white wine
3 tablespoons minced shallot
3/4 cup butter, room tempature
1 1/2 tablespoons chopped fresh tarragon
In a 2 to 3 quart pan over high heat, boil vinegar, wine, shallots, and tarragon until reduced to 1/4 cup. Pay attention here because it reduces very quickly. This can stay like this until you are ready to cook the scallops for up to a couple of hours. Once ready; set pan over high heat, add butter. Stir constantly until melted and bubbly.
Dry scallops with a towel. Sprinkle with salt. If you want pepper I would use white pepper (just aesthetics). Heat oil in a non-stick pan over medium-high heat. Add scallops; cook until golden brown. I like to cook for 1 1/2 minutes per side which leaves the center slightly opaque. However you can cook the a little longer until the are completely cooked through. Top with the sauce and sprinkle with extra tarragon.