Pan-Seared Scallops with Longan–Lime Beurre Blanc

IngredientsLarge sea scallops: 16 (U10)Salt: 4 gNeutral oil: 20 ml SauceShallot, minced: 30 gWhite wine: 120 mlFresh longan, finely diced: 80 gLime juice: 20 mlCold butter, cubed: 120 g MethodReduce wine + shallot by 75%.Add longan + lime.Whisk in butter off heat.Sear scallops 90 sec per side. ServiceSauce under scallops; finish with micro herbs.