Seared Scallops with Chardonnay Beurre Blanc Sauce & Apricot Purée
Place apricots in a medium size sauce pan and cover with water (sometimes I mix half water with apple cider) Simmer for approx. 2 hours or until apricots are completely soft. Remove apricots from the water and puree in a high-speed blender. Set aside.
Meanwhile make the Chardonnay Beurre Blanc sauce: Boil wine, vinegar, and shallot in a 2- to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil 1 minute. Reduce heat to moderately low and add a few tablespoons butter, whisking constantly. Add remaining butter a few pieces at a time, whisking constantly and adding new pieces before previous ones have completely liquefied (the sauce should maintain consistency of hollandaise), lifting pan from heat occasionally to cool mixture. Season with salt and pepper. Keep warm until ready to prepare dish.
Heat olive oil in a medium sauté pan on medium high heat. Dry scallops off of any moisture. Add scallops and sear until golden brown on each side. Do in batches if you need too, being sure not to crowd the pan. Should be golden brown on the outside. Just let scallops do their thing and don’t turn them over until you see golden edge around the bottom or they will stick to the pan.
To serve, in the middle of a white plate, smear a spoonful of apricot puree, placing scallops to the side of the smear, spoon warm beurre blanc sauce around the scallops, top with watercress or Frisée that have been dress with extra virgin olive oil, lemon and salt. Serve immediately with FC Chardonnay and crusty bread.