Scallops with Beurre Blanc

Scallops with beurre blanc: pan-seared scallops with a classic French butter-and-white-wine sauce, reduced with shallots and finished with cold butter. The scallop is sweet, dense, and marine, the beurre blanc is intensely rich, acidic, and buttery, and the combination sits at one of the most demanding intersections in seafood cooking; the sauce richness must be cut without stripping the delicate sweetness of the scallop. Oak is eliminated by the scallop. The wine needs body to match the beurre blanc, acidity to cut it, and restraint to let the scallop flavour through.