INGREDIENTS
- 16 ounces sea scallops(approx 12 scallops)
- 1/4 cup dry vermouth
- 1 1/2 tablespoons minced shallots
- 1 1/2 tablespoons white wine vinegar
- 1 1/2 tablespoons dry white wine
- 1 tablespoon cold water
- 8 tablespoons cold butter, unsalted,cut into slices
- 2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons minced fresh tarragonor minced fresh chives
- kosher salt
- fresh ground pepper
DIRECTIONS
- Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
- In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt& pepper to taste; Cover and keep warm in pan of hot water.
- Drain scallops and pat dry.
- Season scallops with salt& pepper; Heat 1T butter and 1T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
- Serve scallops with beurre blanc.
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