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