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Amista Vineyards

Judy’s Seared Scallops with Tarragon Butter

Judy’s Seared Scallops with Tarragon Butter
Recipe Date:
Serving Size:
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Imperial (US)
Thanks to our friends Judy and EJ for sharing this recipe. Judy says, "I had to send this recipe to you. We served it with your Chardonnay and it was heavenly!"
  • 1 1/4 lbs large sea scallops (discard tough ligament)
  • 1/4 lb unsalted butter, cut in pieces
  • 2 tbsps finely chopped shallot
  • 1/4 cup Amista Chardonnay
  • 1/4 cup white wine vinegar
  • 1 tbsp finel chopped fresh tarragon

Pat scallops dry (important) and sprinkle with ¼ tsp. each salt & pepper

Heat 1 T butter in a 12” skillet over medium high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through – about 5 minutes.  Transfer to a heated platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 Tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about ¼ cup. Reduce heat to low, then add 3 T butter, stirring until almost melted, then add remaining butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon. Add salt to taste.

Pour over scallops.

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