Lemon Garlic Seared Scallops

Ingredients:

8 to 12 large sea scallops

1 teaspoon Stella's Table Lemon Garlic Sea Salt

1 tablespoon olive oil

For the Beurre Blanc:

1/4 cup white wine

1 tablespoon white wine vinegar

2 tablespoons finely minced shallot

1/2 cup cold, unsalted butter, cubed

Salt to taste

Instructions: 

Rinse and pat dry the scallops. Sprinkle the lemon garlic sea salt on both sides. Add the olive oil to a frying pan and heat. Place the scallops in the pan and sear on each side until caramelized (about 2 to 3 minutes per side). Remove and set aside. 

In another frying pan, bring the white wine, white vinegar, and scallops to a simmer and then reduce the liquid by three quarters. Reduce the heat to low and very slowly whisk in the butter, several cubes at a time. Once all the butter is melted, the sauce should be thickened and a buttery yellow color. Season with salt to taste. 

Immediately serve under or over the seared scallops. 

Enjoy!