Seared Scallops With Lime Beurre Blanc

From www.saveur.com

INGREDIENTS 

1 cup dry white wine
2 tbsp. white wine vinegar
1 large shallot, thinly sliced
16 tbsp. butter, cubed, chilled
1 tsp. minced tarragon
4 finger limes, halved and pearls removed
Kosher salt and ground black pepper, to taste
2 tbsp. olive oil
12 large diver scallops

INSTRUCTIONS

• Boil wine, vinegar, and shallot in a 2-qt. saucepan over medium heat until reduced to 3 tbsp., about 25 minutes. 
• Remove from heat; whisk in butter slowly. 
• Stir in tarragon, half the lime pearls, and salt and pepper; set sauce aside. 
• Heat oil in a 12″ skillet over medium-high heat; season scallops with salt and pepper, and cook, turning once, until golden brown, about 3 minutes. Divide scallops among four plates; spoon over sauce; garnish with remaining pearls.