Seared Scallops with Tarragon-Butter Sauce

18 March 2008 @ 20:58 | Posted in » Culinary

Last week I received e-mails from Epicurious.com highlighting both St. Patrick’s Day and Easter meals. As I poked around the site, I stumbled across this recipe for Seared Scallops with Tarragon-Butter Sauce. This is my kind of a meal. On the way home from work today I decided this was just the dish to make tonight.

Fritz and I went out to purchase scallops and pick up some tarragon. Back home I began the Jasmine rice. After tidying up a few things I began the scallops. Only a few minutes later we were sitting down enjoying a wonderful dinner. Scallops, shallots, butter, and wine. It doesn’t get much better than that for a week night. Toss in a little tarragon and my tummy is happy.

The other day I commented on someone’s blog that bacon makes everything taste better. So does butter, obviously. It’s been a while since I made a beurre blanc sauce. My first encounter with this classic sauce was beneath the Crab Mappatello, the signature dish, at the Mad Batter, more than 25 years ago. Geez . . . that’s a long time ago.

Anyhow, I decided that even though it is not in good shape, I would open up the wiki for all to see. Hey, if you’ve read this entire post, you might as well get something out of it. You can watch from the ground up on this new site. You’ll need to register to participate, but it’s free, painless, and all that good stuff. Stop on by . . .