Rosé is a fun alternative to white wine in cooking, as it lends a slightly fruitier and more wine-forward flavor. The color doesn’t usually remain in the finished sauce, but you can add a touch of paprika here to pump up the rosy color.
Most pre-packaged supermarket scallops are soaked in a chemical bath to extend shelf life and add water weight. Always buy scallops from a reputable fishmonger and ask for “dry” scallops, which have better flavor and texture. They’ll caramelize beautifully when seared.
- 1¼ pounds "dry" sea scallops (or 4 per person)
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- ¼ cup minced shallots
- ⅛ teaspoon salt, plus more to taste
- 1 cup dry rosé wine
- ½ cup cream
- 2 tablespoons minced tarragon
- ¼ teaspoon paprika (optional)
Pat scallops dry with paper towels, and season with salt. Warm olive oil and 2 tablespoons butter in large nonstick pan over high heat. When very hot, add scallops. Sear on both sides until deep golden brown, about 90 seconds per side. Transfer scallops to plate.
Reduce heat to medium, and add 1 tablespoon butter to pan. Add shallots with ⅛ teaspoon salt. Cook until soft and sweet but not browned, about 5 minutes. Add wine, raise heat to high, and boil for 5 minutes. Add cream, tarragon and paprika. Boil until cream thickens slightly, about 2 minutes. Reduce heat to medium. Add salt, to taste. Return scallops to pan, and cook about 1 minute. Toss gently in sauce until scallops warmed through. Serve immediately. Serves 4.