Instructions

1. Check the scallops for an adductor muscle, which looks like a short band of tough flesh on the side. Pull or cut the adductors off if attached. Pat the scallops dry.

2. Heat a heavy drizzle of oil, or oil and a knob of butter, in a saute pan over medium heat. Choose a pan large enough to hold the scallops with about 1/2 inch between each; you can use a nonstick or regular pan.

3. Season the scallops on both sides with kosher salt and freshly ground black pepper. Lay the scallops in the pan. Start at the top and go around the pan in one direction when laying the scallops to make turning them over in order easier.

4. Sear the scallops just until you can see the edges near the pan start to shrink, about two to three minutes, depending on the size. Turn the scallops and sear the other side two to three minutes, and then transfer them to a plate.

5. Add leeks or spring onions to the pan and saute them until soft, if desired. Leeks and spring onions are good choices if you want a mild Champagne buerre blanc, but aren't necessary.

6. Add a cup or two of Champagne to the pan. Scrape the pan with a wooden scraper or spoon and simmer until the Champagne reduces to au sec, or until it looks syrupy, about 10 minutes.

7. Add a few tablespoons of cold cubed butter to the pan one piece at a time, letting each one melt before adding the next. Swirl the pan to incorporate the butter.

8. Add freshly chopped herbs to the pan and season the buerre blanc to taste. Pour the Champagne buerre blanc into a rimmed plate and place the scallops on top of it, or serve the sauce on top of the scallops.