Pan-Seared Scallops with Sautéed Brussels Sprout Leaves Recipe

Ingredients

• Pinch of kosher salt
• 1 turn freshly ground black pepper
• 1 pound Brussels sprouts, leaves peeled away
• 3 tablespoons of olive or grapeseed oil
• 6-8 fresh U-10 sea scallops
• 2 sticks unsalted butter, cut into small cubes and kept cold
• 2 tablespoons heavy cream
• + 3 more ingredients
• • ¼ cup white wine vinegar
  • 1 cups white wine
  • 1 shallot, finely diced

DIRECTIONS For the beurre blanc: Combine shallot, wine, and vinegar in a small sauté or saucepan over medium heat and reduce until it’s about 2 tablespoons. Add the cream and reduce for another 2 minutes. Bring heat down to the lowest flame possible and whisk in the cold butter, a few small p...

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