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| Seared Sea Scallops with Chamomile Beurre Blanc |
* 1 shallot, chopped
* 1 tablespoon white wine vinegar
* 1/3 cup dry white wine
* 1 tablespoons dried chamomile flowers
* 1 tablespoon cream
* 7 tablespoons unsalted butter, cubed and cold, plus 1 tablespoons
* 4 large sea scallops
Procedure
1. Begin with the beurre blanc. In a medium saucepan, place the shallots, vinegar, wine, and chamomile. Bring to a low simmer,
