SEARED SCALLOPS WITH ORANGE BEURRE BLANC

Steps:

• Method - Make the Beurre Blanc In a medium sauce pan over high heat, combine wine, sherry, shallots, ginger and they bay leaf. Allow to boil and reduce until consistency is syrupy Add the cream and cook until mixture reduces slightly more. Turn the heat to medium low and remove the bay leaf. Mix in each pat of butter slowly, one by one, taking care not to let the sauce come to a boil. When all the butter has been stirred in, add the orange juice. Beurre Blanc with an Orange Twist, Photo: NK Keep the sauce warm on the lowest possible heat, stirring occasionally. When ready to serve, strain solids out of the butter sauce and drizzle over desired protein. Next up, prepare the seared Scallops: Method: Trim the muscle off the side of the scallops. Rinse with water and then pat until thoroughly dried. Add the butter and oil into a large sauté pan over very high heat. Season the scallops with salt and pepper, and add to the pan once the butter and oil begin smoking. Sear the scallops for 2 minutes on each side, creating a nice crust on each end. Remove from pan and serve immediately. To Finish: Plate scallops and drizzle with beurre blanc. Optional garnish with Pea Shoots or other micro-greens, sliced Oranges, and optionally serve alongside the green cauliflower.