Caramelized Day Boat Scallops With Verjus-Vanilla Beurre Blanc

Sprinkle scallops with salt and sear in hot, almost smoking, saute pan until golden brown on each side, approximately 2 minutes on each side.

For Beurre Blanc: Melt 1 tablespoon of the butter in a small non-reactive saucepan, add shallots, scraped seeds from vanilla bean, vanilla bean pod and saffron. Sweat over very low heat for 1 minute.

Add verjus and reduce by half to approximately 1/4 cup. Cut remaining butter into small pieces and whisk into sauce over low flame.

When butter is just completely melted, remove from heat immediately and strain through fine sieve. Whisk cream in and season with salt and white pepper to taste.

Serve immediately with scallops.

NOTE: Beurre blanc may be made and held in pre-warmed warmed thermos up to one hour ahead.