Oscar Topping Recipe

Prepare seafood

Pat the shrimp and scallops dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp freshly ground black pepper (divide evenly among shrimp and scallops).

Sear scallops

Heat a 10-12 inch skillet over medium-high heat until hot. Add 1/2 tbs of the unsalted cooking butter and swirl. Place the 3 scallops in the pan leaving space between them. Sear without moving for 1 1/2 to 2 minutes until a deep golden crust forms. Flip and sear the other side 1 to 1 1/2 minutes until just opaque in the center. Remove scallops to a warm plate and keep tented with foil.

Cook shrimp

Add remaining 1/2 tbs butter to the same skillet, reduce heat to medium, add the 2 shrimp and cook about 1-1.5 minutes per side until pink and opaque. Do not overcook. Transfer shrimp to the plate with scallops and keep warm.

Make tarragon reduction

In a small saucepan combine 1 tbsp white wine vinegar, 1 tbsp dry white wine, and 1 tbsp minced shallot. Add 1 tablespoon of the chopped tarragon (reserve remaining for finishing). Bring to a gentle simmer and reduce over medium-low heat until about 1 teaspoon of liquid remains (about 5-7 minutes). Strain the reduction into a heatproof bowl to remove shallot and herb bits; discard solids and allow the liquid to cool slightly.

Prepare double boiler

Set a medium heatproof bowl over a saucepan of barely simmering water (water should not touch the bowl). Ensure the bowl sits stable and the steam is gentle.

Emulsify egg yolks

Place the 3 egg yolks in the heatproof bowl along with the tarragon-vinegar reduction. Whisk continuously over the double boiler until the yolks thicken and become pale and ribbon-like (about 3-4 minutes). The mixture should be warm but not so hot the eggs scramble.

Incorporate butter

Remove the bowl from the heat. Very slowly drizzle in the 6 tbs warm melted butter while whisking constantly to create a smooth, thick emulsion. Start drop by drop, then in a thin steady stream as the sauce comes together. If sauce becomes too thick, whisk in 1/2 tsp warm water to loosen slightly.

Finish sauce

Whisk in 1/2 tsp fresh lemon juice, 1/4 tsp salt, 1/8 tsp white pepper or a pinch of cayenne, 1 tsp chopped chives, and the remaining 1 tbsp chopped tarragon. Taste and adjust seasoning. Keep sauce warm (off direct heat) until ready to use; do not overheat or it may break.

Place the warmed steak or base (if used) on serving plate if adding topping to another item. If serving as a standalone topping, arrange the two shrimp and three scallops on a warmed plate.

Spoon 3-4 generous tablespoons of warm béarnaise sauce over the shrimp and scallops so they are nicely coated but still visible. Alternatively, serve the sauce on the side.

Garnish with 2 small fresh tarragon sprigs and a lemon wedge on the side. Serve immediately.