Seared Scallops with Beurre Blanc and Finger Lime Pearls

https://citroncaviarlb.com/seared-scallops-with-finger-lime-beurre-blanc/ Boil wine, vinegar, and shallot in a medium saucepan over medium heat until reduced to 3 tablespoons, about 10-15 minutes. Remove from heat and let cool slightly for about 30 seconds.

Turn on the heat to very low, just enough to keep the mixture warm but not hot. Place the saucepan over the heat and add a few cold butter cubes to the reduced shallot-wine mixture. Whisk until the butter is almost completely incorporated.

Continue adding the butter a few cubes at a time, whisking until the mixture reaches the consistency of thick heavy cream. Stir in tarragon, half the lime pearls, and salt and pepper to taste. Set the sauce aside.

Pat scallops dry on all sides with paper towels. Let scallops sit at room temperature for 5 minutes to allow the surface to dry out for better searing.

Heat a heavy non-stick pan over medium-high heat. Add enough oil to coat the bottom of the pan, about 1-2 tablespoons. Swirl the pan to evenly coat with oil.

When the oil starts to shimmer, add the scallops and sear until the underside is golden brown, about 2 minutes. Gently turn scallops over and sear the other side until golden brown and just cooked through, about 2 minutes more.

Divide scallops among 4 plates. Spoon sauce over scallops and top each scallop with some of the remaining lime pearls.