Pan-Seared Scallops with Elderflower Beurre Blanc

Entree | 2 servings

Tender, caramelized scallops meet an ethereal elderflower beurre blanc that captures the floral elegance of your Number 3 in silky, rich sauce form. The scallops' natural sweetness pairs beautifully with the cocktail's cooling cucumber, while a pinch of Aleppo pepper in the sauce brings that habanero warmth full circle. Plate these with a simple microgreen salad and fresh lime wedge for an entrée that feels like fine dining in your own kitchen.

Ingredients

• 6 large sea scallops, patted dry
• 3 tablespoons butter, divided
• 1/2 cup dry white wine
• 2 tablespoons fresh lime juice
• 3 tablespoons heavy cream
• 1 tablespoon elderflower cordial
• 2 shallots, minced
• Sea salt and white pepper
• Aleppo pepper for garnish
• Microgreens for serving

Instructions

1. Season scallops generously with salt and white pepper.
2. Heat 1 tablespoon butter in a large skillet over high heat until foaming.
3. Sear scallops 2-3 minutes per side until golden; transfer to a plate.
4. In same pan, sauté shallots in remaining butter until soft.
5. Add white wine and lime juice; simmer until reduced by half.
6. Stir in cream and elderflower cordial; remove from heat.
7. Whisk in cold butter in small pieces to finish sauce.
8. Season sauce with salt and white pepper.
9. Plate scallops and drizzle with sauce; garnish with Aleppo pepper and microgreens.