Scallops in a Burre Blanc Sauce

Hopefully you can find scallops are not injected. Often they are injected or soaked in a bath of phosphates for preserving and adding weight. It makes a difference because when you are cooking them you can use a dry pan and they will get that great caramelization. Otherwise the pan will fill with water when you cook them and you won't get that sear. Plus who wants added chemicals. Just ask your local fishmonger before buying or try to get dayboat or diver scallops (caught by a small fleet of boats that are limited to only fish one day at a time and return to harbor within 24 hours. Obviously, they are super fresh and a bit more costly.)

- 1.5 pounds of scallops (dayboat or check with your fishmonger that they are injected with fillers)
- 2 TBSP minced shallot
- 1 clove of mined garlic
- 1/3 cup of dry white wine
- 1/4 cup of champagne vinegar
- 4 TBSP of cold butter

Add the scallops to a hot non-stick pan. We like to use a ceramic pan. You can add a little olive oil if you want to prevent sticking, but not too much, as you want to make sure to get caramelization. Cook for about three minutes on the first side or until they get golden brown. Add salt and pepper. Then flip and cook on opposite side. Remove from pan and set aside in a container to keep warm leave behind any brown bits in the pan.

Next place the shallot, garlic, vinegar and wine in the same pan used to cook the scallops on a medium heat. Add salt and pepper. Stir, scraping up any brown bits to combine. Allow the liquid to reduce by at least half. Next whisk in the cold butter, 1 TBSP at a time. Once the sauce has gotten smooth and creamy remove from heat and pout over scallops. Garnish with chopped parsley if desired.