Seared Scallops recipe

Ingredients

• 20 fresh or frozen large sea scallops, adductor muscles removed
• 1 cup Sauvignon Blanc
• ¼ cup Meyer lemon juice
• ¼ cup finely chopped shallots (2 medium)
• 1 tablespoon whipping cream
• 12 tablespoons cold butter, cubed
• ¼ teaspoon salt
• 2 tablespoons olive oil
• 2 ounces pancetta, cut into ¼-inch cubes
• ½ cup thinly sliced scallions or green onions
• ¼ cup white wine vinegar
• 4 cups tightly packed savoy cabbage, thinly sliced
• 1 large orange, peeled and sectioned
• 1 small red grapefruit, peeled and sectioned
• ¼ cup snipped fresh chives or sliced scallions or green onions

1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Set scallops aside.
2. To prepare Meyer lemon beurre blanc, in a medium saucepan combine wine, lemon juice, and shallots. Bring to boiling; reduce heat. Simmer, uncovered, until mixture is reduced to 2 tablespoons. Add whipping cream to saucepan. Return to simmering, then reduce heat to low. Add butter, 1 cube at a time, whisking between additions, until a rich sauce forms. Whisk in salt. Ladle sauce into a wide mouth thermos; close tightly and set aside.
3. In a large skillet heat oil over medium-high heat. Working in batches, add scallops and sear about 1 minute on each side or until golden brown. Transfer scallops to a platter; keep warm in a 200°F oven while you prepare the slaw.
4. For warm savoy-citrus slaw, in a large skillet cook and stir pancetta cubes over medium heat for 6 to 8 minutes or until crisp. Using a slotted spoon, transfer pancetta cubes to paper towels to drain. Add scallions to the drippings in the skillet; cook for 1 to 2 minutes or until tender. Stir in vinegar. Cook and sir, scraping up any browned bits from bottom of skillet. Bring to boiling. Add cabbage; cook and stir for 2 to 3 minutes or until cabbage is lightly wilted. Add orange and grapefruit sections; toss gently to combine.
5. To serve, divide slaw among serving plates; top with scallops. Spoon Meyer lemon beurre blanc over scallops. Garnish with pancetta cubes and chives.