Chef Trevor's Scallops Beurre Blanc


Sea Scallops
Olive oil

Beurre Blanc:

1 Tbsp. Butter
2 Tbsp. Shallot
2 Tbsp. White wine
1 Tbsp. Lemon juice
1/2 C. Cream
2 Tbsp. Butter
Watermelon Radish

Carrot Quinoa:

1 part carrot juice
1 part water
1 part quinoa
Salt to taste


Rub scallops liberally with oil, salt and pepper. Cook over medium high for 2 minutes per side.

Lightly cook shallots in 1 Tbsp. butter. Add wine and lemon juice and simmer until almost completely reduced. Add peas, radish and cream. Bring to a boil. Whisk in remaining butter.

Bring liquid to a boil. Add quinoa and cover. Simmer for 15 minutes.