Seared Sea Scallops with White Wine Vinaigrette

This herbaceous vinaigrette is a bright, elegant nod to classic Béarnaise—full of fresh tarragon and shallot, lifted with white wine vinegar—yet lighter and more versatile, without the egg yolk. It’s the perfect partner for our dayboat sea scallops: sweet, tender, and harvested with care by Chatham Harvesters, where community-driven practices and sustainability are at the heart of every catch.

Our scallops are brought in daily by small-boat Cape Cod fishermen who know these waters intimately. Their natural sweetness and delicate brine deserve a sauce that highlights—not hides—their purity. The vinaigrette’s acidity cuts gently through the buttery richness, while tarragon lends a bright, slightly anise note that echoes the freshness of the sea. It’s a balance that honors the scallop’s flavor and the work of those who harvest it responsibly.

Serve this dish simply: atop a bed of sautéed spinach or tender asparagus, or nestled into a silky parsnip or cauliflower purée. A zest of lemon brings the whole plate into harmony—fresh, clean, and true to the source.

Seared Sea Scallops with White Wine Vinaigrette  (Serves 2-3)

Ingredients:

For the scallops:

• 8- 10 Chatham Harvesters  sea scallops, thawed if frozen

• Salt and pepper

• 1 tbsp neutral oil (grapeseed or canola)

• 1 tbsp butter (for finishing)

For the Vinaigrette

• 1 tbsp white wine vinegar

• 1 tbsp white wine (dry)

• 1 tbsp minced shallot

• 1 tbsp fresh tarragon, chopped (divided)

• ½ cup unsalted butter, melted and warm

• Salt and pepper to taste

• Optional: pinch of cayenne or lemon juice for brightness

Optional base (to balance richness):

• Steamed asparagus or a small bed of wilted spinach

• Lemon zest or microgreens for garnish

Directions: 

Prepare the Vinaigrette 

• In a small saucepan, combine vinegar, white wine, shallot, and half the tarragon.

• Simmer on medium until reduced to about 1 tablespoon of liquid.

• Strain (optional), let cool slightly.

• Slowly drizzle in the melted butter while whisking vigorously until fully emulsified and glossy.

• Stir in remaining tarragon. Add salt, pepper, and optional lemon juice or cayenne to taste.

• Keep warm (not hot!) while you cook the scallops.

Sear the Scallops:

• Pat scallops dry and season with salt and pepper.

• Heat oil in a skillet over high heat until shimmering.

• Add scallops and sear undisturbed for about 2 minutes until a golden crust forms.

• Flip and add butter. Baste for another 1–2 minutes until just cooked through and translucent in the center.

Plate & Serve:

• Place scallops over steamed asparagus or spinach.

• Spoon a small amount of vinaigrette over each scallop or as a drizzle on the plate.

• Garnish with lemon zest, herbs, or microgreens for a fresh finish.

Wine Pairing:

A crisp Chablis, Sauvignon Blanc, or a light Champagne cuts through the richness and enhances both the scallops and the sauce.