Seared Scallops With Tarragon-Scallion Sauce

A tasty and easy recipe that can be either an appetizer or light lunch. The sauce can be doubled and used later as a pasta sauce or dressing for crudites. Do make sure NOT to skip the step to dry the scallops, as this is what ensures that lovely, caramelized crust! This recipe was adapted from Jennifer Hess and can be found on food52.com

• Ready In: 1 hr 15 mins
• Serves: 4-6
• Yields: 4 main course, more as a starter

Ingredients

• 1  lb fresh sea scallop, dry (many are wet-packed and thus difficult to sear)
• 4  tablespoons butter
• 1  tablespoon all-purpose flour
• 1  cup  whole milk
•  sea salt or  kosher salt
• 1⁄2 lb scallion, about one bunch
• 2  tablespoons  fresh tarragon leaves
• 1  tablespoon  grapeseed oil (or other neutral oil, most likely will use less)
• 2  tablespoons creme fraiche (sour cream good substitute)
•  fresh chives (to garnish)

Directions

1. Separate the scallops on a large plate and refrigerate, uncovered, for 30 minutes.
2. Dice scallion bulbs and chop the green tops, discarding the tips.
3. Melt butter in a saucepan over medium heat. Add scallion bulbs and a pinch of salt, reduce the heat to low, and cook 20-25 minutes, until very soft. Add the green tops, toss through, and cook an additional 5-10 minutes until soft but still bright green.
4. Sprinkle the flour over and cook for a minute or two. Add the milk, raising the heat to medium, and cook briefly until thickened.
5. Add the tarragon leaves and stir through, then turn off the heat and pour the mixture into a blender. Puree until very smooth, then return to the pan over low heat, cooking until the mixture is thick enough to coat the back of a spoon.
6. Pour a thin film of oil in the bottom of a sauté pan and warm over medium-high heat until shimmering. Add the scallops a few at a time - do not crowd pan or they will not sear properly. Sear just until nicely browned and caramelized, a minute or two, and turn to sear other side. They will release from the pan easily once they�re ready, and should still be soft in the middle, as they will continue to cook off the heat. Set aside and keep warm.
7. Taste the sauce and adjust salt if necessary. Whisk in the crème fraiche off the heat until smooth, then spoon a little of the sauce into the serving dishes. Top with scallops and garnish with fresh chives.