Scallops and Parsley Buerre Blanc with Boston Lettuce, Fennel, and Orange
    by Amy Rabb-Liu


Assemble the salad first:
1 head of Boston lettuce (or other mild but interesting lettuce), torn and washed
2 oranges (seedless)
1/2 fennel, bulb and fronds (not the stalks, though)
two handfuls of parsley sprigs (remove any thick stems)
Maldon sea salt or other large salt crystals
extra virgin olive oil

On each of five dinner plates mound 1/5 of lettuce on one half of plate.  
Drizzle with a bit of olive oil, sprinkle with a few salt crystals.  
Divide fennel fronds among 5 salads.  Slice fennel bulb thinly (discard
the hard core), scatter slices on and next to salad.  Slice top and bottom 
off of each orange, use a knife to pare away the orange peel and pith.
Turn orange onto side and slice into circles.  Lean circles against salads.
Top each salad with several parsley sprigs.  Drizzle with olive oil.
   
Make sauce next:
1 vary large shallot, minced
1/3 cup white wine
12 tablespoons butter (1 1/2 sticks) cut into 12 chunks
1/2 teaspoon honey
pinch of salt
1/3 cup finely chopped parsley

Put shallot and wine in small saute pan.  Bring to boil over medium high heat,
then simmer for two minutes to reduce wine.  Whisk in 1 tablespoon of butter
at a time, whisking constantly.  Add the next piece just before the previous
piece is completely melted.  Remove pan from heat as needed to keep sauce from 
breaking.  After all butter is melted and whisked in, remove pan from heat and 
immediately whisk in honey, salt and parsley.

Scallops:
25 large sea scallops
about 1 tablespoon sugar
olive oil

Put the sugar on a plate.  Drizzle olive oil to make a thin layer in bottom of 
large skillet, heat over medium high.  Dip top and bottom of each scallop in 
sugar just before adding to hot pan.  Scallops must be in a single layer, not 
crowded.  Cook for about 2 minutes on each side.  

Final Assembly:
Put some sauce on the empty part of each plate.  Top sauce with five scallops.
Drizzle remaining sauce over scallops.  Serve immediately.  Swoon with joy 
while savoring the amazing flavors.

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