with Lemon Beurre Blanc
18 large dry pack sea scallops (10-20 to a pound is a great size for a dinner)
1/2 cup flour
Olive oil for frying
Sea salt and freshly ground black pepper
Pat the scallops dry with paper towels. Toss the scallops with the flour and shake off excess. Heat a medium sized sauté pan over high heat. Add enough olive oil to lightly coat the bottom of the pan then begin to add the scallops. Season each with salt and pepper. Cook about 2-3 minutes per side, browning well. Remove from the pan, place 3 on each plate and drizzle with the Beurre Blanc and the chopped fresh herbs.
1-2 small shallots, finely minced
8 oz chilled unsalted butter cut into small pieces
1/2 cup Viogner
1/2 cup white wine vinegar
2 Tbsp heavy cream
Juice of 1 lemon
Zest of 1 lemon
Sea salt and fresh ground black pepper to taste
2 Tbsp chopped fresh herbs, such as basil, parsley, chives and chervil to garnish the dish
Place the shallots, Viogner, and vinegar in a small saucepan. Bring to a boil over medium high heat, reduce the liquid to about 2 Tbs of liquid and then add the cream. Simmer the liquid until thickened about 2-3 minutes. Remove from the heat and begin to whisk the pieces of butter into the liquid. Add half of the lemon juice, lemon zest, salt and pepper to taste. Taste to see if more lemon juice is needed. The sauce can be held for up to 2 hours if you place the pan in another pan with warm water in it over very low heat. Do not boil.