- 2 tablespoons minced shallot
- 1/2 cup white wine
- 5 tablespoons cold butter, cut into 5 pats
- 2 teaspoons minced fresh tarragon
In the saucepan used to sear the scallops, add shallot and cook over medium heat until translucent. Add wine and scrape up brown bits from searing. Boil until liquid is reduced by two-thirds. Remove from the heat and stir in 1 tablespoon butter at a time, until melted and sauce has a creamy consistency. Stir in tarragon. Pour sauce over scallops and serve immediately.
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