By Sous Chef Benjamin Nadolny
Suggested Pairing: 2007 NxNW Columbia Valley Syrah
* 4 ea Large sea scallops, muscles removed
* 4 ea 4 inch gravlox strips
* 1 T Olive oil
* 2 tsp Butter, unsalted
* 8 oz White wine
* 1 T Shallots, chopped
* 2 T Honey
* 4 ea Peppercorns
* 1 T Heavy cream
* 12 T Butter, unsalted and cold
Wrap each scallop in a strip of gravlox and secure with a toothpick. Set aside and prepare the buerre blanc.
Combine the wine, shallots, lemon jus and zest, peppercorns and the honey in a stainless saucepot and simmer until reduced to a syrup consistency. Add the cream and return to a boil. Remove from heat and whisk in the cold butter. Season the buerre blanc to taste with salt.
Add the oil to a hot sauté pan. Season the scallops and sear on one side. Add 2 tsp butter to caramelize the scallops. Turn over the scallops, cover, and remove the pan from the heat.