Scallops with Beurre Blanc Sauce – VIP Customers

Ingredients

• ½ teaspoon olive oil
• 1 tablespoon shallots, minced
• 1 tablespoon capers
• ½ cup white wine
• ½ butter stick, cold and chopped (¼ cup)
• 1 tablespoon orange juice
• ¾ pound parsnip, peeled and sliced
• ½ pound brussels sprouts, stems removed and halved
• 2 cups heavy cream
• 1 pound scallops
• 1 tablespoon olive oil
• Salt and black pepper to taste