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
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.