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Maine Scallops with Beurre Rouge

Maine Scallops with Beurre Rouge

One pound Downeast Dayboat scallops
3/4 cup red wine vinegar
3/4 cup dry red wine
1/2 cup minced shallots
1 sprig fresh tarragon
1/2 tsp whole peppercorns (black or white)
1/2 cup plus 2 teaspoons butter

Combine vinegar, wine, shallots, tarragon sprigs and peppercorns in small heavy saucepan.  Boil until mixture is reduced to 1/2 cup, about 20 minutes.  Strain into bowl, pressing on solids to extract liquids. Return liquids to saucepan (discard solids).  Bring liquid to simmer over medium-low heat.  Whisk in 1/2 cup butter one tablespoon 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 but cover to keep warm.

Melt 2 teaspoons butter in large skillet over high heat.  Add scallops and cook until barely opaque, about 1-2 minutes per side.  Spoon sauce onto plates.  Arrange scallops atop scallops. Garnish with additional tarragon sprigs, if desired.

Makes 4 servings. From Bon Appétit January 2000

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