I recently prepared the following dish for a dinner party, and it seemed to be well-received. I use bay scallops, which I like, but the larger ones are fine as well.
2 lb. unsalted butter, cold
15 oz Sauvignon Blanc
8 oz white wine vinegar
1 oz finely chopped shallot
6 oz heavy cream
3 oz unsalted butter
2 pounds sea scallops, trimmed as needed
1 oz tarragon, finely chopped
Cut 2 lbs butter into half-inch cubes and return to refrigerator.
Mix wine, vinegar and shallots in a small pot and heat at medium-high, reducing the mixture to 2 oz. Add heavy cream to wine reduction and boil for one minute. Turn down to low.
In a large pan melt 3 oz butter over a low medium heat. Add scallops and saute until they start to show a golden brown, perhaps 3-5 minutes. Season with salt.
Add cubes of butter to wine reduction a couple at a time, whisking steadily. If emulsion is lost, remove from heat, add a couple ice cubes, and whisk more vigorously.
Plate scallops, top with sauce, sprinkle with tarragon and serve.
Serves 8 as an entree.