Seared Scallop Salad with Blender Bearnaise

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• 1/2 cup white wine
• 1/4 cup tarragon vinegar
• 1 tablespoon fresh tarragon, leaves only, minced
• 1 tablespoon shallots, minced
• 3 egg yolks
• 1/4 teaspoon kosher salt
• 3/4 cup butter, melted just before making sauce
• 3 tablespoons olive oil
• 10 large sea scallops
• 2 cups butter lettuce, washed, dried and torn into bite-sized pieces
• 3 tablespoons lemon olive oil
• 1/2 teaspoon kosher salt
• lemon slices and chive blossoms, for garnish

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1. n a medium saucepan over medium high heat, combine white wine, vinegar, tarragon and shallots.
2. Bring to a simmer and cook until you are left with about 1/2 cup liquid in the pan.
3. In blender, combine shallot mixture, egg yolks and 1/4 teaspoon salt and blend .
4. Stream hot melted butter into the blended mixture through the top of the blender, using a folded paper towel as a cover to reduce splattering.
5. Blend until thickened. Serve warm, or make ahead, let cool, cover and refrigerate.
6. Pat scallops completely dry between paper towels.
7. Heat 3 tablespoons olive oil in large sauté pan over medium heat.
8. Place dry scallops in pan with hot oil and allow to sear on one side until golden brown, then flip and sear scallops on other side.
9. Toss butter lettuce with lemon olive oil and 1/2 teaspoon kosher salt and divide among two plates.
10. Top lightly dressed butter lettuce with seared scallops. Garnish with lemon slices and chive blossoms and drizzle with Blender Bearnaise.

Enjoy!