Recipe by Deb Thorlakson
- 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.