If you can pull this off, then you can start to understand the first step in becoming a French chef. The beurre blanc is an amazing thing, and, although simple, it takes a complete focus and attention to transfer that moment into the spirituality of the sauce. It’s like catching a butterfly. Magic.
SERVES 2
4 large scallops, connective muscle removed
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 tablespoons minced shallot
¼ cup white wine
¼ cup natural rice wine vinegar (not seasoned)
8 tablespoons (1 stick) cold butter, cut into pieces
Splash of heavy cream
Juice of ½ lemon
2 tablespoons minced fresh chives
Season the scallops on both sides with salt and pepper.
Heat the oil in a skillet over medium heat and, once it begins to smoke a bit, add the scallops, searing them on each side until a golden crust forms, about 1 minute per side. Remove the scallops from the pan and rest them on a wire rack.
Lower the heat and add the shallot to the same pan. Cook gently, lightly stirring the shallot constantly so it doesn’t color. After about 2 minutes, deglaze the pan with the wine and vinegar and reduce until the liquids have nearly evaporated. Turn off the heat and whisk in one piece of the cold butter until it’s melted. Repeat for the remaining pieces of butter.
Finish by whisking in a tiny splash of cream, the lemon juice, and a sprinkle of the chives. Taste and adjust the seasoning if necessary.
Spoon the sauce onto a plate and place the scallops on top. Garnish with the remaining chives.
DRINK CHAMPAGNE.
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