Seared Scallops Beurre Blanc

A classic decadent French sauce with delicate sea scallops.

Ingredients:
The Beurre Blanc
16 tablespoons of Unsalted Grassland Butter, cut into ½-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

Directions:
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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