- 1/2 cup dry white wine
- 1 shallot, finely minced
- 1 sprig tarragon
- 4 tablespoons chilled butter, cut into chunks
- 1 tablespoon chopped tarragon
- 4 teaspoons Citriburst pearls (4 finger limes)
- Salt and freshly grond pepper
- 16 large scallops
- flour for dusting
- 2 tablespoons olive oil
In a small heavy saucepan over medium-high heat combine wine and shallots, and a sprig of tarragon and cook until reduced by half. Remove tarragon sprig and add butter, one cold piece at a time, whisking until the piece butter is thoroughly incorporated. After whisking in all the butter the sauce should be thickened. Stir in chopped tarragon and season with salt and pepper to taste and add finger lime pearls.
Meanwhile dust scallops with flour and season with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear scallops on one side, turn over and do the same on the other side being sure not to overcook scallops. Serve scallops on a bed of the tarragon, finger lime beurre blanc. Garnish with extra tarragon and pearls for extra fancy!