Sautéed Scallops with Lemon Beurre Blanc

INGREDIENTS

• 30 large sea scallops, trimmed if needed
• Sea salt and freshly ground white pepper, to
• taste
• Canola or grapeseed oil for sautéing
• 1 Tbs. fresh lemon juice
• 1 Tbs. dry white vermouth or wine
• 1 small shallot, minced
• 12 Tbs. (1 1/2 sticks) cold unsalted butter, cut
• into 12 pieces
• Salt and freshly ground white pepper, to taste
• Minced fresh chives for garnish