Scallops & Beurre Blanc Sauce

INGREDIENTS

• Scallops 
• Avocado oil 
• Rosemary 
• Garlic, crushed 
• Butter (4-6 oz., cubed)
• Shallot (1, minced)
• White wine (2 oz.)
• Salt & Pepper 
• Heavy cream (2 fluid oz.)
• Lemon (1/2, juiced) 
• Parsley (garnish)

Scallops

DIRECTIONS

1. Salt & pepper both sides. Dry with paper towel. 
2. Heat pan, add oil. 
3. Place the scallops in the pan. If using a stainless steel pan, let them naturally release off the pan before flipping, or else they’ll stick. 
4. Once you flip them, turn the heat to very low. Add butter, rosemary, & crushed garlic. Baste for another 1-2 minutes. 

Beurre Blanc 

DIRECTIONS

1. In the pan that you cooked your protein, or a new pan over medium heat, add 1 tbsp of butter and melt it. Add shallots, salt and pepper.Sauté until translucent, about 2 minutes. Deglaze the pan with the white wine. Let it cook until it starts to thicken.
2. When it cooks down to about half of the original amount, whisk in the cream. 
3. Turn the heat very low. Whisk in 4-6 tbsp. of butter to thicken. Add more butter if you want the sauce thicker. Add lemon juice for more acid if you like. Cook until the sauce sticks to the back of a spoon with the consistency you want. 

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