Sounds Good #2: Scallop edition

Okay well here's another recipe that sounds awesome. This one comes from the March 2008 issue of Gourmet, page 83. 

Seared Scallops with Tarragon Butter Sauce

Recipe serves about 4

1 1/4# large sea scallops

7 Tablespoons unsalted butter cut into Tablespoons and divided

2 Tablespoons finely chopped shallot

1/4 Cup dry white wine

1/4 Cup white wine vinegar

1 tablespoon finely chopped tarragon

Pat dry scallops and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 tablespoon butter in a 12 inch nonstick pan over a medium heat until foam subsides then sear scallop turning once till golden brown and just cooked through (about 5 minutes total). Transfer to a plate and add shallot, wine, and vinegar to skillet and boil, scraping up brown bits and reduce liquid until 2 tablespoons. Add juices from plate and if necessary boil until liquid is reduced to about 1/4 Cup. Reduce heat to low and add 3 Tablespoons butter, stirring until almost melted. Then add remaining 3 tablespoons butter and swirl until incorporated and sauce has a creamy consistency. Stir in tarragon and salt to taste; pour over scallops. 

Wow sounds awesome. The sauce is very buttery obviously but it is a bastard buerre blanc sauce or a butter pan sauce.