Pan-Seared Scallops With Sautéed Brussels Sprout Leaves

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. Click here to see A Guy-Friendly Valentine's Day Dinner.