With just a few simple ingredients we creates a zippy, creamy sauce that's the perfect foil for sweet flesh of the scallops.
- 1 pound wild dry sea scallops
- 4 tablespoons unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 cup whole milk
- Kosher or sea salt
- 1 bunch spring onions, about ½ lb.
- 2 tablespoons fresh tarragon leaves
- grapeseed or other neutral oil
- 2 tablespoons crème fraiche
- fresh chives for garnish