Seared Scallops with Lemon Beurre Blanc

• 3/4 cup white wine
• 1/4 cup white wine vinegar
• 1/4 cup shallots, minced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons heavy cream
• 1/2 cup real butter, cut into 1 tablespoon pats
• 10 sea scallops, patted dry with paper towels
• 1/4 cup lemon olive oil, divided
• 1 teaspoon kosher salt

1. In a medium heavy saucepan over medium high heat, bring wine, vinegar and shallots to a simmer. Simmer until reduced by half. Strain. Return strained mixture to saucepan.
2. Add lemon juice and cream to pan and whisk in butter, one tablespoon at a time. Remove from heat and keep warm on back of stove.
3. Heat a large sized sauté pan over medium heat. Toss scallops and olive oil in large plastic baggie to coat.
4. Remove scallops from baggie and season both sides with kosher salt.
5. Cover bottom only of large sauté pan with lemon olive oil.
6. When oil is hot, add scallops and sear until golden brown.
7. Turn and sear other sides of scallops. Remove from pan. Drizzle Lemon Beurre Blanc over seared scallops.

Enjoy!