Ingredients
Large sea scallops: 16 (U10)
Salt: 4 g
Neutral oil: 20 ml

Sauce
Shallot, minced: 30 g
White wine: 120 ml
Fresh longan, finely diced: 80 g
Lime juice: 20 ml
Cold butter, cubed: 120 g

Method
Reduce wine + shallot by 75%.
Add longan + lime.
Whisk in butter off heat.
Sear scallops 90 sec per side.

Service
Sauce under scallops; finish with micro herbs.