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1
Separate the scallops on a large plate and refrigerate, uncovered, for 30 minutes.
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2
Dice scallion bulbs and chop the green tops, discarding the tips.
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3
Melt butter in a saucepan over medium heat.
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4
Add scallion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft.
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5
Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green.
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6
Sprinkle the flour over and cook for a minute or two.
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7
Add the milk, raising the heat to medium, and cook briefly until thickened.
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8
Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender.
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9
Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.
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10
Pour a thin film of oil in the bottom of a sautA pan and warm over medium-high heat until shimmering.
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11
Add the scallops a few at a time - do not crowd pan or they will not sear properly.
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12
Sear just until nicely browned and caramelized, a minute or two, and turn to sear other side.
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13
They will release from the pan easily once theyi 1/2re ready, and should still be soft in the middle, as they will continue to cook off the heat.
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14
Set aside and keep warm.
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15
Taste the sauce and adjust salt if necessary.
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16
Whisk in the crA me fraiche off the heat until smooth, then spoon a little of the sauce into the serving dishes.
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17
Top with scallops and garnish with fresh chives.
