Ingredients (for 2):
-1/2 tablespoon butter (more is used later)
-1 shallot, chopped
-1 tablespoon rice vinegar
-1 cup cherries, pitted and quartered
-1/2 tablespoon chopped fresh tarragon
-3/4 pound dry boat sea scallops (about eight)
-1 tablespoon canola oil
-1 tablespoon butter
-salt and pepper, to taste
Make the Sauce:
Melt the butter in the skillet and cook the shallots over medium heat until softened, about 2 minutes. Add the vinegar and cherries, stirring it all together. Cover the skillet and cook, while stirring occasionally for about 4-5 minutes. Stir in the tarragon. Turn the heat off the sauce while you cook the scallops.
Sear the Scallops:
If necessary, pat the scallops dry with a paper towel. Heat the oil in the skillet until it shimmers, then add the butter. When the foaming has subsided from the melting butter, add the scallops, making sure they don’t touch one another. Sear for three minutes on each side, letting a golden brown crust form. When you flip the scallops, go ahead and put the sauce on low heat to make sure its warm for serving.
Put a base of cherry sauce on the plate, and then arrange the scallops over the sauce. Serve and enjoy!