Scallops with Tarragon Butter

Thanks to our friends Judy and EJ for sharing this recipe.  Here's a copy of the email they sent us:

Hi Guys,

I had to send this recipe to you.  We served it with your chardonnay and it was heavenly!

The recipe is supposed to feed 4, but it's so good I double the quantities for 4 -- or make it as is for yourselves to enjoy!

Judy & EJ

SCALLOPS WITH TARRAGON BUTTER

1-1/4 pounds large sea scallops (discard tough ligament)
1 cube unsalted butter, divided
2 tablespoons finely chopped shallot
¼ cup dry white wine
¼ cup white wine vinegar
1 tablespoon finely chopped tarragon

Pat scallops dry (important) and sprinkle with ¼ tsp. each salt & pepper

Heat 1 Tbs. butter in a 12” skillet over med-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through – about 5 min.  Transfer to a heated platter.

Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 Tbs. Add juices from platter and if necessary boil until liquid is reduced to about ¼ cup. Reduce heat to low, and add 3 Tbs. butter, stirring until almost melted, then add remaining butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon. Add salt to taste. Pour over scallops.