16 medium sea scallops (about 8 oz/250 g)
2 tbsp (25 mL) cornstarch
1 tbsp (15 mL) vegetable oil
Tarragon White wine Sauce:
1 tbsp (15 mL) butter
1 shallot, minced
1/4 tsp (1 mL) each salt and white or black pepper
1/3 cup (75 mL) dry white wine
1/4 cup (50 mL) whipping (35%) cream
1 tbsp (15 mL) each chopped fresh tarragon and chives
Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
In large skillet, heat oil over medium-high heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
Tarragon White Wine Sauce:
In same skillet, melt butter over medium heat; cook shallot, salt and pepper until softened, about 3 minutes.
Add wine; cook, stirring, until reduced by half, about 2 minutes. Add cream; cook, stirring, until reduced by half, about 3 minutes. Stir in tarragon and chives.
Return scallops to pan; heat through.