- 3/4 cup water
- 6 tablespoons white wine vinegar
- 1/4 cup finely diced Shallots
- 2 tablespoons heavy cream
- 10 tablespoons cold unsalted butter
- Fine sea salt to taste
- Finely ground white pepper to taste
- 1 1/2 pounds sea scallops
- Fine sea salt
- Fresh cracked black pepper
- Olive oil
- Finely diced Chives to garnish
Combine the water, vinegar and shallots in a small pot and bring to boil. Over medium high heat, boil for 12 minutes or so until reduced by half. Add the cream, stirring to combine. Turn the heat down to medium low, and stir in one tablespoon of butter at a time, whisking to incorporate as it slowly thickens. Once you have whisked in all of the butter, remove it from the heat and season to taste with fine sea salt and finely ground white pepper. If you need to reheat it prior to serving, do so over medium-low heat and never stop stirring it, with as little time as possible over direct heat.
Rinse and pat dry the scallops. Sprinkle one side with fine sea salt and freshly cracked black pepper. Coat a skillet with a thin layer of olive oil and put it over medium-high heat. Coat the scallops, seasoned side down for 2 minutes or so (depending on thickness of scallops) until lightly browned and caramelized. Salt and pepper the other side, and cook it for 2 minutes or so until lightly browned and caramelized. Serve the scallops on top of rice pilaf and spoon the Beurre Blanc Sauce of them. Garnish with fresh chopped chives. Serves: 4.