Serves 4 as an appetizer
The secret to a perfectly seared sea scallop is to make sure there is no moisture whatsoever on the scallop and to have a very hot skillet.
I like to use cast iron that when I drop the scallop on, almost immediately browns and is ready to turn after a minute and a half. The second side should only take less than a minute, then you can set the scallops aside in a microwave, covered until you’re ready to plate the dish.
Using the microwave is my trick to keeping food warm that I don’t want to dry out in the oven. Of course, don’t even think about turning that microwave on with your carefully seared sea scallops.
In a medium sauce pan, sauté the shallots in olive oil for about 2-3 minutes, until softened. Do not brown the shallots. Add in the cup of white wine and bring to a boil. Reduce hit to low and one pat at a time, whisk in the butter. If your heat is too high, the sauce will break so make sure you keep the flame on the lowest setting. About halfway through adding the butter, scrape the vanilla out of the pods, then continue to add the butter. Keep the sauce warm until ready to serve.
To plate, spoon enough of the sauce to barely cover a salad plate. Place three of the scallops in a triangle shape in the center of the plate, and garnish with edible flowers and chives. Serve immediately.