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Method - Make the Beurre Blanc
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In a medium sauce pan over high heat, combine wine, sherry, shallots, ginger and they bay leaf. Allow to boil and reduce until consistency is syrupy
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Add the cream and cook until mixture reduces slightly more.
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Turn the heat to medium low and remove the bay leaf.
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Mix in each pat of butter slowly, one by one, taking care not to let the sauce come to a boil.
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When all the butter has been stirred in, add the orange juice.
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7
Beurre Blanc with an Orange Twist, Photo: NK
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Keep the sauce warm on the lowest possible heat, stirring occasionally.
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When ready to serve, strain solids out of the butter sauce and drizzle over desired protein.
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Next up, prepare the seared Scallops:
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Method:
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Trim the muscle off the side of the scallops.
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Rinse with water and then pat until thoroughly dried.
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Add the butter and oil into a large saute pan over very high heat.
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Season the scallops with salt and pepper, and add to the pan once the butter and oil begin smoking.
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Sear the scallops for 2 minutes on each side, creating a nice crust on each end.
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Remove from pan and serve immediately.
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To Finish:
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Plate scallops and drizzle with beurre blanc. Optional garnish with Pea Shoots or other micro-greens, sliced Oranges, and optionally serve alongside the green cauliflower.
