Coquille St. Jacques (Scallops With Beurre Blanc) - cooking recipe

Ingredients

16 ounces sea scallops (approx 12 scallops)
1/4 cup dry vermouth
1 1/2 tablespoons minced shallots
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons dry white wine
1 tablespoon cold water
8 tablespoons cold unsalted butter, cut into slices
2 tablespoons extra virgin olive oil
1 1/2 tablespoons minced fresh tarragon or 1 1/2 tablespoons minced fresh chives
kosher salt
fresh ground pepper

Preparation

Marinate scallops in vermouth at least 15 minutes (or up to an hour); In a medium saucepan large enough to hold a small heavy saucepan, boil some water and set aside.
In that small heavy saucepan, simmer shallot in vinegar and wine until liquid is reduced to approximately 1T; Remove from heat and add water; Reduce heat to low and cook, adding 6T butter 1T at a time; whisking in each new piece before the previous one has melted completely (occasionally lift pan from heat to cool mixture); Sauce should never liquify, it should be similar to a thin hollandaise; remove from heat and whisk in herbs, and salt and pepper to taste; Cover and keep warm in pan of hot water.
Drain scallops and pat dry.
Season scallops with salt and pepper; Heat 1 T butter and 1 T olive oil in a large non-stick skillet over moderate heat, until foam subsides; saute half of the scallops, turning once until just cooked through (approx 4 minutes total); wipe out skillet and saute the other half of the scallops in remaining butter/olive oil mixture.
Serve scallops with beurre blanc.