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1
For the beurre blanc: Heat the oil in a medium heavy-bottomed saucepan over medium heat.
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2
Add the shallots and sweat with a pinch salt until just softened, 1 to 2 minutes.
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3
Add the tomato paste and cook 1 to 2 minutes, stirring to combine.
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4
Add the wine and vinegar and simmer until the liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
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5
Add the cream (this will help stabilize your sauce and keep it from breaking) and simmer until reduced by one-third, 5 to 7 minutes.
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6
Strain the sauce into another warm saucepan over low heat.
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7
The sauce should remain warm, but never hot, or the sauce will break.
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8
On low or no heat, whisk in a few pieces of the butter at a time.
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9
Wait until each addition is incorporated before adding more butter.
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10
Once all of the butter is incorporated, add the lemon juice and combine.
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11
Set aside in a warm spot to hold.
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12
Just before serving, whisk in the white chocolate.
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13
For the seared scallops: In a large cast-iron skillet, heat the oil over medium-high heat until it has a nice sheen and you can feel the heat coming off of the skillet.
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14
Dry your scallops well using paper towels, sprinkle each side with salt and pepper and add them to the hot skillet.
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15
Once the bottom of the scallops start to brown around the edges, add the butter to the skillet to help them caramelize.
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16
Let the butter melt, flip the scallops and cook until golden brown on each side and just cooked through, 2 to 3 minutes per side.
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17
Toss some pea tendrils and tomatoes with the lemon juice and some olive oil, season with salt and pepper and serve with the scallops and beurre blanc.
