Pan-Seared Scallops with Beurre Blanc and Herbs

Ingredients

• 400g large sea scallops
• 3 tbsp butter
• 2 tbsp dry white wine
• 2 tbsp fish or vegetable stock
• 2 cloves garlic, minced
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp lemon juice
• salt and pepper to taste
• 1 tbsp olive oil

Method

1. Pat scallops dry and season with salt and pepper. Heat olive oil in a hot pan over medium-high heat.
2. Sear scallops 2–3 minutes per side until golden and cooked through (63°C/145°F, opaque throughout); transfer to a plate.
3. In the same pan, melt 1 tbsp butter; add garlic and cook 30 seconds.
4. Add wine and stock; simmer 2 minutes. Remove from heat and whisk in remaining butter, tarragon, parsley, and lemon juice.
5. Pour sauce over scallops and serve immediately.