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Ingredients
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Seared Scallops
Method
Truffle Beurre Blanc
1
Prepare the Truffle Beurre Blanc
In a saucepan, combine white wine, shallots, and vinegar. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain.
2
Add Butter and Truffle Oil
Reduce the heat to low and whisk in the cold butter, piece by piece, until the sauce is emulsified. Stir in the truffle oil and season with salt and pepper to taste.