Seared scallops with tarragon- butter sauce

Ingredients

• 1-1/4 lb large sea scallops, tough ligament from side of each discarded
• 7 tablesponns unsaled butter, cut into tablesponns, divided
• 2 tablesponns finely chopped shallot
• 1/4 cup dry white win
• 1/4 cup white-wine vinegar
• 1 tablespoon finely chopped tarragon

Preparation

1. Pat scallops dry and sprinkel with 1/4 teaspoon each of salt and pepper (total). Heat 1 tablespoon butter in a 12 inch nonstick skillet over médium-hight heat until foam subsides, then sear scallops, turning once , until golden brown and just cooked through , about 5 minutes total. Transfer to a platter.
2. Add schallot, winw, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons . Add juices from platter and if nécessary boil until liquid is réduced to about 1/4 cup.
3. Reduce heat to low and add 3 tablespoons butter , stirring until almost melted, then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour sauce over scallops.