Name: Pan-Seared Scallops with Beurre Blanc Sauce
Yield: 6 first-course or 4 main-course Servings
Ingredients: 3/4 cup water; 6 tablespoons white wine vinegar; 1/4 cup finely chopped shallots; 2 tablespoons whipping cream; 10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into tablespoon-size pieces; Pinch of ground white pepper; 1 1/4 pounds sea scallops; 1/4 cup all purpose flour; 2 tablespoons olive oil; 4 teaspoons chopped fresh chives

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