Pan-Seared Scallops Buerre Blanc
Thaw the scallops and lay flat on paper towel and pat dry.
Salt and pepper each side.
Heat olive oil in large skillet over med-high heat.
Once oil is hot, lay scallops in skillet in single layer.
Let cook, without moving, for 3-4 minutes until golden brown.
Flip scallops over and sear the other side, 3-4 minutes until opaque in the middle.
Remove scallops from pan and set aside.
Reduce heat to medium and add shallots to pan and cook until translucent, 1-2 minutes.
Add the white wine and milk (or cream) and whisk.
Cook until reduced by half.
Turn off the heat and add the butter cubes in two batches, whisking until sauce is creamy.
Spoon sauce over scallops and top with chives.