Seared Scallop Salad with Blender Bearnaise | Delicious Recipes for Every Season | Sydne George

Ingredients

• 1/2 cup white wine
• 1/4 cup tarragon vinegar
• 1 tablespoon fresh tarragon, leaves only, minced
• 1 tablespoon shallots, minced
• 3 egg yolks
• 1/4 teaspoon kosher salt
• 3/4 cup butter, melted just before making sauce
• 3 tablespoons olive oil
• 10 large sea scallops
• 2 cups butter lettuce, washed, dried and torn into bite-sized pieces
• 3 tablespoons lemon olive oil
• 1/2 teaspoon kosher salt
• lemon slices and chive blossoms, for garnish