Makes enough sauce for eight servings of scallops
1 stick butter
5-6 shallots finely chopped
1/4 cup white wine
2-3 tablespoons fresh tarragon leaves
1 small squeeze of fresh lemon
Melt butter in saucepan and add shallots, cooking until they are transparent. Add white wine and tarragon, whisking until incorporated. Before serving, add a squeeze of lemon and stir. Serve over seared scallops.
1 stick butter
5-6 shallots finely chopped
1/4 cup white wine
2-3 tablespoons fresh tarragon leaves
1 small squeeze of fresh lemon
Melt butter in saucepan and add shallots, cooking until they are transparent. Add white wine and tarragon, whisking until incorporated. Before serving, add a squeeze of lemon and stir. Serve over seared scallops.
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