Seared Scallops with Tarragon-Butter Sauce

This simple no-fail recipe is delicious and is sure to impress anyone who tries it. Pair the scallops with veggies for a light, but delectable, meal. The classic French butter sauce can be used with just about anything to enhance the taste.

Seared Scallops with Tarragon-Butter Sauce
Serves 4

1 pound sea scallops
7 Tbsp. unsalted butter
2 tablespoons finely chopped shallot
1/4 cup dry white wine
1 Tbsp. finely chopped tarragon

• Sprinkle scallops with 1/4 season each of salt and pepper
• Heat 1 Tbsp 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 though (about 5 minutes total).
• Transfer scallops to a platter.