Ingredients

The following ingredients have 4 Servings
  • 1 large shallot, finely chopped
  • 1/4 cup finely chopped fennel fronds
  • 1 cup chopped cherry tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • 1 pound large dry-processed sea scallops (about 12)
  • Kosher salt and black pepper
  • 2 tablespoons grapeseed or canola oil
  • 2 tablespoons white wine
  • Juice of 1 large lemon
  • 1/4 cup Crystal hot sauce (Frank’s or Texas Pete’s can be substituted; do not use Tabasco)
  • 2 sticks (1/2 pound) chilled butter, cut into cubes

Instruction