2 tablespoons mince shallots
1 cup champagne
½ vanilla bean split and scraped
2 cups of heavy cream
1 cup unsalted butter cut into small cube
1 teaspoon salt
¾ teaspoon black pepper
jumbo sea scallops as many you want cleaned
1 teaspoon of olive oil
2 tablespoon chopped fresh chive
½ teaspoon fresh rosemary
In a medium saucepan combine the shallots, champagne, and vanilla bean pod and seeds and bring it to boiled add the rosemary and chives then reduce the heat to a medium-low and simmer until the mixture is almost completely reduce then add the cream, bring to boiled and reduce by half. Turn the heat down to low and really slowly whisk and add the butter 1 tablespoon at a time,
One has completely incorporated remove the pan from the heat and continue adding the rest of the butter until the entire cup of butter has been added and the sauce coats the back of spoon then season the sauce with salt and pepper, remove or strain the sauce until all the herbs and vanilla is out and keep the sauce warm until ready to served.
Season the scallops with salt, pepper and little olive oil then place the scallops into the grille and cook for 2 minutes each side in high heat then remove the scallops to a low heat are for another 2 minutes .Place the scallops into a plate and let it rest .
With the endive and baby bock Choy cut it half seasoned with the rest of salt , pepper and little olive oil then place it grill and cook for 3 to 4 minutes in high heat then place it on the side until dinner is ready.
With the herbs potatoes sliced it ½ inch then chopped some rosemary and chives place all the ingredient into a bowl and mixed with some salt and pepper and cook it in the grill for 5 minutes in high heat or until you think are done.
Chef Lois Mendoza from Liberty Township Marketplace