Marinade scallops for 24 hours in:

• 2.0 x fresh lemon juice
•  cup White wine
• 1/4 cup Tarragon vinegar
• ½ cup high temp oil (sunflower or safflower)
  

In iron or heavy pot make stock – add below:

• shallots or scallions
• Onion x 1 chopped
  
• Garlic x 4 cloves chopped in half
  
•  celery tops with leaves, cut in 2″ pieces
• Carrots
•  parsley
•  bay leaf
• Fresh basil if available
  
• Wild onions if available
  
•  whole peppercorns
• Heaping tblspn of veggie soup base

Reduce, reduce, reduce… for about 45 minutes. When 50% of the liquid is left, strain out veggies and pour back in heavy pot to keep warm

Let liquid cool  to “hot” – very low simmer

• Add 3tlbspns butter – whisk in until mixed
• Slowly add 3tlbspn flour – whisk quickly – if clumps appear add a little heat
• Once liquid has thickened – add cream and reduce until too thick
  

If getting too thick reduce heat – want thickness to be slightly too thick, then add to scallop/drippings liquid below:

In medium-hot iron skillet

• Using high temp oil (sunflower or safflower) , sear scallops on each side for one minute, juice and flip
• Zest with ½  fresh lemon  juice  while searing – squeeze on top (will create excess liquid)
  

After searing is finished, add sauce to iron skillet reduce for  1- 2 minutes and turn off.. let thicken – do not overcook scallops

Serve over pasta (asparagus works well)