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Amista Vineyards

Judy’s Seared Scallops with Tarragon Butter

Judy’s Seared Scallops with Tarragon Butter
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Imperial (US)
Lightly seared scallops that melt in your mouth and a simple sauce accented with tarragon make for an elegant first course or as an entree accompanied with rice and a green salad. Whatever you choose, you'll want to enjoy it with Amista Chardonnay.
  • 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, and serve with a glass of Amista Chardonnay.

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