Seared Scallops With Spring Onion And Tarragon Cream

By Food52
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1 pound wild dry sea scallops

4 tablespoons unsalted butter

1 tablespoon unbleached all-purpose flour

1 cup whole milk

Kosher or sea salt

1 bunch spring onions, about ½ lb.

2 tablespoons fresh tarragon leaves

grapeseed or other neutral oil

2 tablespoons crème fraiche

fresh chives for garnish

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