Scallops with Cherry Bomb Beurre Rouge
For the Scallops:
Pat 4-6 Large Scallops dry with a paper towel. Lightly sprinkle with salt and white pepper. Heat a pan with a small amount of oil and when hot add scallops. Cook about 2 minutes on each side until lightly brown and cooked through.
For the Burre Rouge Sauce:
In small saucepan add 1/2 cup red wine (Merlot, Sangiovese, or Pinot Noir are good options) with 1small sprig of tarragon and 1t. fine chopped shallots over medium heat and cook until reduced to about 1T. Remove tarragon stem (you can also strain out shallots if you wish and return liquid to pan)
Add 2T. Cherry Bomb Hot Sauce to pan and return to medium heat. Slowly melt in 1/2 stick cold butter (cut into pieces) whisking the entire time until incorporated into an even smooth sauce. Set aside in a warm- but not hot- place until you are ready to plate your meal.
This dish is lovely on a simple bed of wilted spinach, or with grilled asparagus and tomatoes and your favorite rice dish. Just place the scallops on top of the veggies and rice and pour a few tablespoons of sauce on top of scallops and around the plate as a garnish