Scallops with Beurre Rouge

1. 1

   Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan.

2. 2

   Boil until mixture is reduced to cup, about 20 minutes.

3. 3

   Strain into bowl, pressing on solids to extract as much liquid as possible.

4. 4

   Return liquid to saucepan; discard solids in strainer.

5. 5

   Bring liquid to simmer over medium-low heat.

6. 6

   Whisk in cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil).

7. 7

   Season sauce to taste with salt and pepper.

8. 8

   Remove from heat; cover saucepan to keep warm.

9. 9

   Melt 2 teaspoons butter in large nonstick skillet over high heat.

10. 10

    Add scallops and cook just until opaque in center, about 1 minute per side.

11. 11

    Spoon sauce onto plates.

12. 12

    Arrange scallops atop sauce.

13. 13

    Garnish with additional tarragon sprigs, if desired, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.