Scallop Cooking Tips:
* Always buy dry scallops so you get a beautiful sear.
* Let your scallops sit in the fridge for 2 hrs to draw out excess moisture. Take your blow dryer on cool and dry them 1-2 min as an extra!
* Stainless steel is the best cookware for searing them. It heats evenly so you will get the most beautiful caramelized crust. Always preheat your pan for 2-3 min on medium high heat so they don’t stick!
* Once your pan is nice and ready, add in some olive oil. Wait 10-15 sec and add scallops, giving them a little shake. Now let them sit unbothered so they develop that beautiful crust. I sear them 80% of the time on the one side, and briefly sear the 2nd.
* You’ll see the flesh of the scallop turn milky white when they are ready. That’s what you want. The edges to be milky white and the a thin line of its original pinkish flesh left in the center.

Ingredients:
* 1 lb U-10 scallops.
* 1/2 cup dry white wine.
* 2.5 tbsp champagne vinegar.
* 1 shallot (brunoise).
* 1/3 tsp honey.
* 9 tbsp unsalted butter.
* Micro arugula.
* Salt and pepper to taste.

Directions:
1. Add your shallots, wine and champagne vinegar to a saucier pan. Let it simmer and reduce to 1/3. 
2. Preheat your stainless steel pan for 3 min on medium high heat. Add enough olive oil to coat the bottom. 
3. Add in scallops without overcrowding the pan. You might need to work in batches.
4. Cook them for about 3-5 min on the first side, depending on your size. Flip and cook 1 more min.
5. Add the honey to the beurre blanc and add in the chunks of cold butter, emulsify until creamy. Salt as needed.
6. Serve sauce on bottom of plate, add the scallops and top with micro arugula.

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