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Seared Scallops, Vanilla Butter

Seared Scallops, Vanilla Butter

Ingredients

  • 12 scallops
  • 1 Taha'a vanilla pod
  • 80 g cold butter
  • 1 shallot
  • 5 cl dry white wine
  • Salt, pepper, fleur de sel

Preparation

  1. Finely chop the shallot and sweat it with the white wine and vanilla seeds until reduced.
  2. Off the heat, whisk in the cold butter to emulsify the sauce.
  3. Pat the scallops dry and sear them for 1 minute per side in a very hot pan.
  4. Season with fleur de sel and pepper.
  5. Spoon over the vanilla butter and serve at once.