Scallops in a Blackened Beurre Blanc Sauce

1lb of scallops seasoned with blackened seasoning

2 oz olive oil

1 tea chopped shallot

4oz butter

1 oz white wine

1.5 oz lemon juice

salt & pepper

dash of lemon juice & whorchetershire

Sautee the scallops in the hot olive until almost done, remove. Add the shallots & white wine. Simmer until reduced by half. Add the scallops back in and add the butter and the rest of the seasonings. Cook to finish the scallops. Serve over fresh pasta.

Suggested Wine: Dry White ie: Graves