Shared by John & Denise Burtka, Cherry Creek Cellars
~Beurre blanc – the classic French butter sauce – is easy to prepare and makes an ordinary dish special.
Ingredients:
1 1/4 pounds large scallops
8 tablespoons divided butter
2 tablespoons well chopped shallot
1/4 cup Cherry Creek Chardonnay
1/4 cup white-wine vinegar
1 tablespoon chopped tarragon
Pat scallops dry and sprinkle with 1/4 teaspoon of course sea salt and pepper
Warm 1 tablespoon butter in a large nonstick skillet over medium-high heat until still, add scallops, searing until golden brown and cooked through, (about 5 minutes total.) Move scallops to a platter. Add, wine, shallots, and vinegar to skillet and boil, scraping up brown bits. Reduce to about 2 tablespoons. Add juices back from platter and if reduce if needed to 1/4 cup. Reduce heat to low and add 3 more tablespoons butter, stirring until almost melted, then add remaining 3 tablespoons butter and beat until incorporated and sauce has a creamy consistency. Add tarragon and salt to taste. Serve spooned over scallops.
Servings: Makes 4 servings
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