{"id":62,"date":"2009-01-31T17:28:55","date_gmt":"2009-01-31T23:28:55","guid":{"rendered":"http:\/\/www.isitaboutmycube.com\/cooking\/?p=62"},"modified":"2009-01-31T17:28:55","modified_gmt":"2009-01-31T23:28:55","slug":"scallops-with-tarragon-butter-sauce","status":"publish","type":"post","link":"http:\/\/www.isitaboutmycube.com\/cooking\/?p=62","title":{"rendered":"Scallops with Tarragon-Butter Sauce"},"content":{"rendered":"<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">1 \u00bc lbs. Sea scallops, cut off tough ligament<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">7 T. unsalted butter, cubed<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00bc cup dry white wine<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00bc cup white-wine vinegar<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">1 T. chopped Tarragon<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Sprinkle scallops with salt and pepper.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Heat 1 T. of butter in a non-stick skillet over medium-high heat, until<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>butter begins to brown.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Sear scallops, turning once, until golden brown and just cooked through, about 5 minutes.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Transfer to platter.<\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Deglaze with wine and vinegar.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Reduce to 2 T. <\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">Reduce heat to low and add butter a tablespoon at a time.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Arial;\"><span style=\"font-size: small;\">\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1 \u00bc lbs. Sea scallops, cut off tough ligament 7 T. unsalted butter, cubed \u00bc cup dry white wine \u00bc cup white-wine vinegar 1 T. chopped Tarragon \u00a0 Sprinkle scallops with salt and pepper.\u00a0 Heat 1 T. of butter in a non-stick skillet over medium-high heat, until\u00a0 butter begins to brown.\u00a0 Sear scallops, turning once, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-62","post","type-post","status-publish","format-standard","hentry","category-special"],"_links":{"self":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/62","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=62"}],"version-history":[{"count":2,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions"}],"predecessor-version":[{"id":64,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/62\/revisions\/64"}],"wp:attachment":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=62"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=62"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=62"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}