scallop and sauce

123 for 30
10-12 seconds per side for a nice brown.

Sear fish confit 71 c / 160 F @ 16 min

Discard any oil remaining in the skillet but don’t wipe it clean, just pour the fat
out.
on high heat,
1 1/4 cups white wine
1 tsp lemon juice
1 tsp vinegar
1/8 tsp salt
1 pinch sugar
1 pinch pepper
1 finely chopped eschalot.
Simmer rapidly for 3 minutes or until it reduces by half.
ADD
1 cup cream – Once the wine is reduced, add the cream and simmer for a couple of
minutes.
ADD slowly
2 tbsp Finish sauce with butter – Reduce the stove heat to low. Then add 2 tbsp
butter cubes in one by one while stirring constantly.
TOP
2 tsp finely chopped parsley