Pan Seared Sea Scallops w/ Sage Beurre Blanc

For the beurre blanc, start by frying the sage leaves with the grape seed oil in a small sauce pan. Sage leaves will be done when crispy. Place them on a paper towel, set aside.

Discard any remaining oil in sauce pan. Add white wine and reduce by half.

Once the white wine is reduced, whisk in 2 pats of butter slowly over a low flame. Keep adding butter before the previous pat is melted. If butter begins to separate remove sauce pan from flame and continue to whisk.

For the sea scallops, pat dry and salt and pepper. Pre-heat a saute pan on high heat. Add grape seed oil to pan. Immediately add scallops. Sear scallops until fully caramelized 2 to 3 minutes or until scallops no longer stick to the pan. Flip over and cook for another 2 minutes. Add a pat of butter to the pan. Move butter around and remove pan from flame.

To assemble, take 3 sea scallops. Pat any excess moisture off the bottom of the sea scallops. Take julienned spring onion tops and place in center of plate. Spoon beurre blanc around spring onion. Place the 3 sea scallops around spring onion. Add fried sage leaves in the middle of spring onion (standing up). Spoon a little beurre blanc over each scallop to finish. Enjoy!