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1
Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot.
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2
Bring to a boil and reduce until almost dry, leaving about 1/8 cup.
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3
Reduce heat to low and add the cream.
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4
Begin adding the butter, 1 cube at a time, whisking continuously.
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5
As each cube incorporates into the sauce, add another until all butter has been added.
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6
Strain through a fine mesh strainer.
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7
Taste and adjust the seasoning with salt and pepper.
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8
If you feel that the sauce is too acidic, add a bit of honey to balance the flavor.
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9
Be sure to use only a small amount of honey so as not to make the sauce taste too sweet.
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10
Cover and keep warm until ready to serve.
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11
Mushrooms:
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12
Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan.
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13
Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan.
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14
Add the mushrooms and begin to saute until the mushrooms are cooked halfway.
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15
Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times.
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16
When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste.
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17
Taste the mushrooms and adjust the seasoning, if necessary.
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18
Cover and keep warm while you saute the scallops.
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19
Scallops:
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20
In a bowl, toss the sea scallops lightly in 1/2 cup canola oil.
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21
Season each scallop evenly on both sides with salt and pepper.
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22
Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat.
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23
Add enough canola oil to just cover the bottom of the pan.
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24
Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil.
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25
Add the scallops to the pan carefully and allow them to get a deep golden brown color.
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26
Turn the scallops and allow the second side to get the same golden brown color.
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27
If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness.
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28
Serve with mushrooms and drizzle with buerre blanc sauce.
