Scallops with Beurre Blanc

Sea scallops are prepared with mushrooms, spinach and salmon, and served with Beurre Blanc.

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Ingredients:
4 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon

Beurre Blanc (White Butter Sauce)
1 cup heavy whipping cream
1/8 cup shallots, minced
1/2 cup white wine
1/8 cup lemon juice
1/4 pound unsalted butter, cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux

Directions:
Beurre Blanc:

1. In a large pot, cook shallots in wine, until wine is reduced by 1/4.
2. Add cream and salt and bring to boil, then reduce heat (watch it veryclosely because it will boil over quickly !!). Add the blond roux and whisk well.
3. Whisk in butter piece by piece until all is incorporated. Add lemonjuice, salt, and pepper. Keep warm in a bain marie.

Scallops:

1. Saute scallops. When ready, add mushrooms, spinach, and smoked salmonand toss.
2. Add Beurre Blanc and toss well. Serve.

Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetite !!
Buon Apetite !!
Bom apetite !!