KT
Kelly TinklerBeurre Rouge makes for a tangy but subtle accompaniment to the seared scallops.
Ingredients
- 1 lb Downeast Dayboat scallops (fresh or frozen)
- 3/4 cup red wine vinegar
- 3/4 cup dry red wine
- 1/2 cup minced shallots
- 1 sprig fresh tarragon
- 1/2 tsp whole peppercorns (black or white)
- 1/2 cup plus 2 teaspoons butter
Instructions
- Combine vinegar, wine, shallots, tarragon sprigs and peppercorns in small heavy saucepan.
- Boil until mixture is reduced to 1/2 cup, about 20 minutes.
- Strain into bowl, pressing on solids to extract liquids.
- Return liquids to saucepan (discard solids).
- Bring liquid to simmer over medium-low heat.
- Whisk in 1/2 cup butter one tablespoon at a time, allowing each piece to melt before adding the next. Do not boil.
- Season sauce to taste with salt and pepper. Remove from heat but cover to keep warm.
- Melt 2 teaspoons butter in large skillet over high heat.
- Add scallops and cook until barely opaque, about 1-2 minutes per side.
- Spoon sauce onto plates. Arrange scallops atop scallops.
- Garnish with additional tarragon sprigs, if desired.
Tips
Makes 4 servings. From Bon Appétit January 2000
