Seared Scallops with Champagne Beurre Blanc

Ingredients

• 12large dry sea scallops(U-10 size)
• 0.5 cupchampagne
• 2 tbspshallot(minced)
• 0.5 cupcold butter(cubed)
• 1 tbspfresh lemon juice
• 2 tbspolive oil
• 0.5 tspkosher salt
• 0.25 tspwhite pepper
• 1 tbspfresh chives(minced, for garnish)
• 1 tspsalmon roe(optional, for garnish)

Instructions

1. Remove side muscle from scallops and pat very dry with paper towels
2. Season with salt and pepper
3. For beurre blanc: simmer champagne and shallot until reduced to 2 tablespoons
4. Remove from heat and whisk in cold butter one cube at a time
5. Add lemon juice and keep warm (not hot or it will break)
6. Heat olive oil in skillet over high heat until smoking
7. Sear scallops 2 minutes per side until golden crust forms
8. Plate scallops and drizzle with champagne beurre blanc
9. Garnish with chives and optional salmon roe
10. Serve immediately