Grilled Scallops with a basil, tomato and enoki beurre blanc

Scallops

Season the scallops with salt and pepper. Grill the scallops until cooked.

Buerre Blanc

Add shallot, white wine and white-wine vinegar into a saucepan. Reduce the liquid to a tablespoon. Strain the shallots and place the liquid back into the sauce pan. On low heat, wisk the butter into the pan, being careful not to separate the butter. When all the butter has been used, add the remaining ingredients.

Spoon the Beurre blanc into a small dish and add the scallops