Pan-Seared Scallops With Tarragon White Wine Sauce

• 16 medium sea scallops (approx 8 oz.)
• 2 tablespoons cornstarch
• 1 tablespoon vegetable oil
• Tarragon White Wine Sauce
• 1 tablespoon butter
• 1 shallot, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper, freshly ground
• 1/3 cup dry white wine
• 1/4 cup whipping cream, 35%
• 1 tablespoon fresh tarragon, chopped
• 1 tablespoon fresh chives, chopped

1. Pull muscle off each scallop; discard. Pat scallops dry; dredge with cornstarch.
2. In large skillet, heat oil over medium heat; sear scallops until opaque and crispy brown on both sides, about 4 minutes. Transfer to plate. Wash out skillet.
3. Tarragon White Wine Sauce:.
4. In same skillet, melt butter over medium heat; cook shallot, salt and pepper; until softened, about 3 minutes.
5. 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. The sauce is ready when it coats the back of a spoon.
6. Return scallops to pan; heat through.

cornstarch, vegetable oil, tarragon, butter, shallot, salt, pepper, white wine, whipping cream, fresh tarragon, fresh chives

Taken from www.food.com/recipe/pan-seared-scallops-with-tarragon-white-wine-sauce-389032 (may not work)