2 pounds sea scallops Olive oil 1/4 cup dry sherry 1/4 cup white wine vinegar 3 large shallots, minced 3 black peppercorns 1 sprig tarragon 3 Tablespoons tarragon, chopped 1/3 cup cream 2 cups fish or vegetable stock 1/3 cup toasted pecans, coarsly chopped Salt & fresh ground pepper to taste 1/2 pound gf fettucine
Skewer scallops, season with salt and pepper and brush surfaces with olive oil.
Bring a large pot of salted water to a boil and cook pasta until firm but tender. Drain and rinse.
In a 2 quart saucepan, combine sherry, vinegar, shallots, peppercorns, and tarragon sprig. Bring to a boil over high heat until liquid evaporates and pan is almost dry. Add cream and bring to a boil. Reduce heat to simmer and cook for about 2 minutes or until cream thickens. Add fish stock, return to a boil, then reduce heat to a simmer. Cook for about 20 minutes. Strain sauce and keep warm.
Prepare a grill. Brush grill with oil.
Grill scallops over high flame for about 3 minutes on each side or until opaque.
Add chopped tarragon to sauce and season to taste with salt and pepper. Add pasta and pecans to sauce and toss until heated through.
To serve, place pasta on plates and top with equal number of scallops.
If using wooden skewers, soak them in water for 30 minutes.