Seared Scallops with a Spring Onion, Tarragon, Goat Cheese Sauce

Recipe by Deb Thorlakson

Serves 4 

  • 1 pound wild sea scallops- drained on a paper towel
  • 1 oz. butter
  • 1 Tablespoon flour
  • ½ cup dry white wine
  • ½ cup chicken broth
  • ½ cup white bulb of spring onion- sliced
  • ½ cup green ends of spring or green onions- sliced
  • 2 Tablespoons fresh French tarragon leaves
  • 1 Tablespoons grape seed oil
  • 3 Tablespoons fresh Goat Cheese
  • Fresh chives- sliced thin, for garnish

To further dry the scallops place them on a plate and refrigerate uncovered, for 30 minutes. Melt the butter in a saucepan over medium heat. Add the spring onion whites and reduce the heat to medium-low to cook for 5 minutes or until very soft. Whisk in the flour, cook for 1 minute. Slowly add the wine then the broth, raising the heat to medium and cook whisking until thickened about 4 minutes, add the green onion ends and the tarragon leaves then pour the sauce into a blender, puree until it is very smooth. Just before service, return to the pan over low heat and whisk in the goat cheese until just hot. Taste for seasonings.

Heat a sauté pan over medium-high, add the oil and when nearly smoking, carefully place the scallops, sear 2-3 minutes per side until they are a deep rich brown and still be rare in the middle. Spoon a portion of the tarragon sauce into individual warmed plates, place scallops on top and garnish with fresh chives.

A nice contrast to the scallops is with Black Rice. Serve with a chilled bottle of Lost River Rainshadow.