Scallops with Beurre Rouge |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Beurre blanc white butter is the classic French sauce made with a reduction of vinegar, white wine and shallots. Beurre rouge is a colorful sibling, made here with a combination of red wine vinegar and red wine, which give the sauce a nice tang. Ingredients:
3/4 cup red wine vinegar |
3/4 cup zinfandel or other dry red wine |
1/2 cup minced shallots |
2 fresh tarragon sprigs |
1/2 teaspoon whole white or black peppercorns |
1/2 cup (1 stick) butter, cut into 6 pieces, plus 2 teaspoons butter |
16 sea scallops, halved horizontally |
additional fresh tarragon sprigs (optional) |
Directions:
1. Combine vinegar, wine, shallots, 2 tarragon sprigs and peppercorns in heavy small saucepan. Boil until mixture is reduced to § cup, about 20 minutes. Strain into bowl, pressing on solids to extract as much liquid as possible. Return liquid to saucepan; discard solids in strainer. Bring liquid to simmer over medium-low heat. Whisk in § cup butter, 1 piece at a time, allowing each piece to melt before adding the next (do not boil). Season sauce to taste with salt and pepper. Remove from heat; cover saucepan to keep warm.
2. Melt 2 teaspoons butter in large nonstick skillet over high heat. Add scallops and cook just until opaque in center, about 1 minute per side. Spoon sauce onto plates. Arrange scallops atop sauce. Garnish with additional tarragon sprigs, if desired, and serve.
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