Seared Scallops Beurre Blanc

A classic decadent French sauce with delicate sea scallops.

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

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.

NOTE: If you have some extra sauce you can refrigerate it and use it like flavored butter.

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