- 16 large sea scallops, patted dry and muscle removed
- 2/3 Cup dry white wine (something you would drink, chardonnay, pinot grigio)
- 1/3 Cup champagne or white wine vinegar
- ½ lemon, zest and juice
- 1 small shallot, finely chopped
- 1 tbsp finely chopped chive
- Salt and White Pepper to taste
- 8 oz cold butter, cubed
Pat dry your scallops, remove the muscle, and generously salt/pepper both sides. In a large sauté pan, add enough oil to coat the bottom and bring up to med/hi heat. When the oil moves like water, and just slightly starts to smoke, add the scallops but don’t crowd them, if you have to do it in batches, that’s ok because you want them to carmelize not steam! You are looking for a golden brown crust on both sides, so cook about 75% of the time on the first side, and then the last 25% on the other side – depending on size, about 3-5 minutes total. Set aside
In a medium saucepan add the shallot, wine, lemon juice and vinegar and on low/med heat, reduce by ¾ – you want it to be just barely wet. Now on low heat, start whisking in the butter, piece by piece. You want the butter to melt slowly and emulsify with the acid. The sauce should be creamy and foamy. When you are adding the last few pieces of butter, add the lemon zest and chives as well.
Split the sauce into 4 servings on the center of the plate and place 4 each of the scallops on top of the sauce.