Cass and Andre’s Seared Scallops with Beurre Blanc

Directions

1. Remove the side muscle from each scallop if it is still attached.
2. Heat large pan over medium-high heat until very hot!
3. While pan is heating, pat your scallops dry with a paper towel to remove excess moisture.*
4. Salt and pepper scallops to taste.
5. Drizzle oil into your pan, let it heat, and add your scallops to the pan, leaving plenty of room between each one so they don’t crowd and steam.
6. Let the scallops sit for about 1–2 minutes, or until a beautiful brown crust forms at the bottom, and then flip. Don’t flip them until you’ve got a nice sear!
7. Cook on the other side 1–2 minutes, and remove scallops from the pan.
8. Drizzle with beurre blanc or simple butter sauce suggested above. Enjoy!

*You can also salt the scallops and let them sit on a paper towel-lined plate for about 15 minutes to draw out excess moisture. It’s a good way to dry out your scallops without accidentally squashing them. If you do this, though, don’t salt them again before you sear them!

Directions

1. Bring wine and vinegar to a boil in a medium pan.
2. As liquid is heating, cut cold butter into cubes or tablespoon-pats.
3. Add shallots and salt to boiling liquid, then reduce heat to simmer and let liquids cook down until at least 75% evaporated, or only a couple of tablespoons remain.
4. Add two chunks of butter to the pan and whisk until melted.
5. Continue adding butter, a couple of chunks at a time, whisking after each addition until melted.
6. When all butter has been incorporated, remove sauce from heat and drizzle over scallops (or anything else that could benefit from delicious butter sauce) and enjoy!