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Seared Scallops With Tarragon-Butter Sauce

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Seared Scallops With Tarragon-Butter Sauce

Ingredients

  • 1 1/4 pounds large sea scallops, tough ligament from side of each discarded
  • 7 tablespoons unsalted butter, cut into tablespoons, divided
  • 2 tablespoons finely chopped shallot
  • 1/4 cup dry white wine
  • 1/4 cup white-wine vinegar
  • 1 tablespoon finely chopped tarragon
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