Sea scallops with warm vegetable salad

We're cooking seared sea scallops with warm vegetable salad and barbeque beurre blanc with Chef Jennifer Chapman of DeWolf Tavern.

Serves 4

Ingredients:
20 Sea Scallops
Salt TT
Canola Oil as needed

Salad:
1 Lemon, Juiced
3 Zucchini
2 Summer Squash
½c Olive Oil
1 c Pea Shoots
20 Cherry Tomatoes
1 c Grilled corn off cob (3-4 ears should be good)

Sauce:
3 Shallots; minced
1 tsp Garlic, minced
1 tsp minced fresh ginger
½ tsp mustard seed
1 thai chili, minced
2 curry leaves minced
1 c white wine
Salt TT
2 sticks Butter, unsalted chopped into tbsp sized squares
¼ c heavy cream
¼ c Barbeque Sauce

Steps:
1. Use a peeler to slice the zucchini into thin strips. Only use the outer skin, don’t use the seeded part.
2. Roast Tomatoes in the oven until the burst open.
3. Add squash and tomatoes, lemon juice into a bowl with the olive oil and some salt TT.
4. In a small sauce pan add a tbsp of butter and sauté the shallots, garlic, ginger, curry leaf, and chili.
5. Add the white wine and flambé or reduce by half. Add the butter 2 tbsp at a time, whisking until melted.
6. Keep adding the butter until all is melted; add cream and barbeque sauce. Salt TT. Strain the sauce and hold warm until ready for dinner.
7. Heat up two large sauté pans and add oil to cover the bottom of the pan. When the pans are hot, add the scallops. Add 6 or so at a time so that you don’t over crowd the pans and the scallops can sear.
8. The scallops are ready to turn when they easily pull away from the pan and are seared on the bottom.
9. Heat up the vegetables on a sheet tray until warm. Add pea shoots and toss.
10. On a 10” plate place the warm salad in the middle, Pour sauce lightly around the salad then add 5 scallops for each person on the plate.