Scallops with Lemon Beurre Blanc | Charlotte Fashion Plate

Ingredients

• 8-10 dry-packed scallops (U10-12)
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon canola or high smoke point oil
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1 1/2 tablespoons white wine vinegar
• 1/2 shallot, roughly chopped
• 1/2 cup heavy whipping cream
• 1 stick cold butter, cut into pieces
• 2 tablespoons lemon juice
• Fresh herbs
• Cracked black pepper
• Flaky salt