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Scallops Newport

4 ounces sea scallops
4 ounces mushrooms
2 ounces fresh spinach
2 ounces smoked salmon
2 fluid ounces beurre blanc

Saute scallops. When ready, add mushrooms, spinach, and smoked
salmon and toss. Add Beurre Blanc and toss well. Serve.


Beurre Blanc (White Butter Sauce)

1 cup heavy whipping cream
1/8 cup shallots, minced
1/2 up white wine
1/8 cup lemon juice
1/4 ound unsalted butter, cut in small cubes
1/2 tablespoon salt
1/4 tablespoon white pepper
1/8 cup blond roux

In a large pot, cook shallots in wine, until wine is reduced by
1/4. Add cream and salt and bring to a boil, then reduce heat.
Watch it very closely because it will boil over quickly. Add the
blond roux and whisk well.

Whisk in butter piece by piece until all is incorporated. Add lemon
juice, salt, and pepper. Keep warm in a bain marie.

Note: When bringing cream to a boil, it MUST be watched. It will
boil over very rapidly.

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