Serves 2

Ingredients:

For the Beurre Blanc:
1/8 cup shallots, minced
1/2 cup white wine
1 cup heavy whipping cream
1/2 tablespoon kosher salt
1/8 cup blond roux
1/4 pound unsalted butter, cut in small cubes
1/8 cup lemon juice
1/4 tablespoon white pepper

For the scallops:
8 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon

In a large pot, cook shallots in wine, until wine is reduced by 1/4. Add the cream and salt and bring to boil, then reduce heat. Add the blond roux and whisk well. Whisk in butter piece by piece until all is incorporated. Add lemon juice and pepper. Keep warm.

For the scallops:

Sauté scallops until cooked through. When ready, add mushrooms, spinach, and smoked salmon and cook 5 minutes.
Add beurre blanc and toss well. Serve.