Scallops and butter are like peanut butter and jelly; it’s a classic combination that works well, and we don’t question it. I don’t normally add cream to my beurre blanc, but for those of you not familiar with butter sauces, the added stability will ensure that you get a perfectly emulsified sauce every time.
When shopping for scallops, U-10 means that there are just under 10 scallops per pound. So, if a recipe calls for U-40 scallops, you'll be shopping for small bay scallops where about 40 pieces equal a pound.
Pairs well with a light, crisp white wine, such as Sancerre or Pinot Grigio.
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 pieces at a time, making sure to fully emulsify the sauce before adding more. Once combined, remove from heat and strain through a fine mesh colander. You can keep it warm in a thermos or travel-type coffee mug until ready to use.
For the scallops:
Season scallops completely with salt and pepper.
Heat 2 tablespoons oil almost to the smoking point, add scallops, and sear about 3-4 minutes. Flip and continue to cook another 1-2 minutes longer. Remove from pan to a plate lined with paper towel
For the sprouts:
In a fresh sauté pan over high heat, sauté Brussels sprout leaves in remaining tablespoon of oil for about 2 minutes until softened. Season with salt and a grind of pepper.
Arrange the scallops on top of a bed of the leaves, and spoon the beurre blanc over.