Sweet scallops are livened up with a bright tarragon sauce that create a truly irresistible balance of flavors that will keep you going back for more.....over and over and over again.
- 1 pound large sea scallops
- 4 tablespoons unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 cup whole milk
- Kosher or sea salt
- 1 bunch scallions, thinly sliced, green and white part
- 2 tablespoons fresh tarragon leaves
- Grapeseed oil
- 2 tablespoons crème fraîche
- fresh chives for garnish
Place the scallops on a plate or platter and put in the refrigerator, uncovered, for 30 minutes.
In a small saucepan. melt the butter over medium heat.
Add the scallions and a small pinch of salt, reduce the heat to low, and cook 15-20 minutes, until the scallions are very soft.
Sprinkle the flour over the scallions, and continue to sauté for a minute or two. Cooking the flour for a couple of minutes will get rid of any flour taste in your sauce. You want the flour to thicken, not flavor, your sauce.
Slowly add the milk. Raise the heat to medium, and cook, whisking constantly, until thickened. This should take around 5 minutes.
Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender.
Puree until completely velvety smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.
Be sure to keep your pan on very low heat. You may need to take your pan on and off the heat, stirring continually, until the sauce thickens.
FOR THE SCALLOPS:
Pour a very thin film (enough to coat the bottom) of grapeseed oil in the bottom of a sauté pan and warm over medium-high heat until the oil begins to shimmer. Don't let the oil start to smoke because that means your pan is too hot and you'll need to cool it down before adding the scallops.
Using your fingers, gently place the scallops in the pan, a few at a time, being careful not to crowd the pan.
Sear them just couple of minutes per side until they are nicely browned and caramelized.
TIP: They should release from the pan easily once they’re ready. Don't force them and pry them up to turn them over. You want that gorgeous caramelization. They should also be a little jiggly in the middle. Don't worry about them being raw - they will continue to cook off the heat.
Set aside and keep warm.
Taste the sauce and adjust salt if necessary.
Off the heat, whisk in the crème fraiche until the mixture is smooth. For a fancy presentation, spoon a little of the sauce into the bottom of shallow, warmed bowls, place scallops on top, and garnish with fresh chives.