Grill Seared Scallops With Pistachio Tarragon Butter Recipes

Steps:

• Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add shallot, wine, and vinegar to skillet and boil, scraping up brown bits, until reduced to 2 tablespoons. Add juices from platter and if necessary boil until liquid is reduced to about 1/4 cup. 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.

Steps:

• Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
• Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Steps:

• In a mortar, crush the anise seeds with 1/4 teaspoon salt and the garlic. Place pistachios and tarragon in a food processor and process until finely ground. Add anise mixture, oil, sherry and lemon juice. Process to a thick paste. Transfer to a small saucepan. Whisk in stock or water. Heat on low until tepid. Turn off heat.
• Heat a cast iron skillet or a griddle to very hot. Dry scallops. Brush a slick of oil on the pan, lower heat a bit and place scallops in the pan. Sear on medium-high until handsomely browned, 2 to 3 minutes. You'll know when the scallops have browned enough when they can be lifted with your spatula without ruinous sticking. Lightly dust scallops with salt, then turn them. Reduce heat to medium-low and continue cooking until scallops are browned on the bottom and just cooked through, another 6 to 8 minutes. Meanwhile, gently warm the sauce. Whisk and add a smidgen of salt if needed.
• Spoon some of the sauce in the center of each of 4 warm dinner plates. Poise 3 to 4 of the scallops around the edges of the sauce pool and garnish with tarragon.

Steps:

• Pat the scallops dry and sprinkle with salt and pepper.
• Heat 1 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides, then sear the scallops, turning once, until golden brown and just cooked through, about 5 minutes total. Transfer to a platter.
• Add the shallot, wine, and vinegar to the skillet and boil, scraping up any brown bits, until reduced to 2 tablespoons. Add the juices from the platter and if necessary boil until the liquid is reduced to about 1/4 cup. Reduce the heat to low and add 3 tablespoons butter, stirring until almost melted, then add the remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in the tarragon and salt to taste; pour sauce over scallops.

Steps:

• Prepare a hot fire in a grill. Oil 2 cast-iron skillets or a cast-iron grill griddle and preheat on the grill.
• To make the brown butter, melt the butter in a saucepan over medium-high heat. Keep cooking until the butter starts to bubble and turn a medium brown and has a nutty aroma, 3 to 5 minutes. (Do not let the butter get too dark. That would be burned.). Remove from the heat and stir in the pistachios and tarragon. Season to taste with salt and pepper. Pour 1 to 2 tablespoons of the melted pistachio butter into a ramekin to use on the raw scallops while grilling. Reserve the rest of the butter mixture as a serving sauce; keep warm.
• Brush the sea scallops with the melted butter mixture from the ramekin and place on the prepared grill rack or griddle. Grill for about 3 minutes before turning. If the scallops stick, cook them a little longer, until they turn easily. After turning, grill long enough to heat through, 1 to 2 more minutes. Watch carefully because little too long over the flames and they become tough and rubbery. If the scallops aren't done enough, you can always put them back on the grill for 30 seconds or so. You can't undo overcooked scallops.
• Drizzle the seared scallops with the reserved warm pistachio-tarragon brown butter and serve.

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the oil with 1/2 tablespoon of the butter over moderate heat. Season the scallops with 1/2 teaspoon of the salt and the pepper. Put half the scallops in the pan. Cook until browned, about 2 minutes. Turn and cook until browned on the second side and just done, 1 to 2 minutes. Remove.
• Heat the remaining 1 tablespoon oil with 1/2 tablespoon of the butter in the pan and cook the remaining scallops. Remove.
• Wipe out the pan.
• Put the pan over moderately low heat and add the wine. Boil until reduced to approximately 2 tablespoons, 1 to 2 minutes. Reduce the heat to the lowest setting.
• Whisk the remaining 4 tablespoons butter into the wine. The butter should not melt completely but just soften to form a smooth sauce.
• Add the remaining 1/2 teaspoon salt, the lemon zest, and the tarragon. Pour the sauce over the scallops.