Seared Scallops with Tarragon Burre Blanc



The scallops were perfectly light. I served them with lemony white beans and sauteed spinach.

Seared Scallops with Tarragon Burre Blanc

Serves 8


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.



14 thoughts on “Seared Scallops with Tarragon Burre Blanc

  1. Love both scallops and your recipe! Hope you don’t mind ‘Big Sister’ is ‘watching you’ all the way from the state of NSW, Australia 🙂 !

  2. Scallops are like my all-time favorite shell fish! And they are really hard to come by here in Greece. Your post is making me seriously consider a splurge on some frozen Atlantic scallops – my family has never had them! I’ll never forget grilled “scalone” on FIsherman’s Wharf – a steak made from pounded abalone and scallops – amazing! Very cool blog BTW!!!

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