Scallops with Lemon-Butter Sauce

1. 1

   In a small skillet, combine the sorbet with the vinegar and shallots and bring to a boil.

2. 2

   Cook over moderate heat, stirring occasionally, until reduced to 21/2 tablespoons, about 7 minutes.

3. 3

   Remove the skillet from the heat and swirl in the butter 1 piece at a time, briefly returning the skillet to the heat once or twice as necessary.

4. 4

   Season the sauce with salt and keep warm over very low heat.

5. 5

   In a large skillet, heat the oil until shimmering.

6. 6

   Working in batches if necessary, season the scallops with salt and pepper and cook over moderately high heat, turning once, until nearly white throughout, about 5 minutes.

7. 7

   Transfer the scallops to plates, drizzle with the beurre blanc and garnish with snipped chives.

* Per serving · 4 servings · Values may vary.