Seared Scallops With Hot Sauce Beurre Blanc

• 1 large shallot, finely chopped
• 1/4 cup finely chopped fennel fronds
• 1 cup chopped cherry tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon red wine vinegar
• 1 pound large dry-processed sea scallops (about 12)
• Kosher salt and black pepper
• 2 tablespoons grapeseed or canola oil
• 2 tablespoons white wine
• Juice of 1 large lemon
• 1/4 cup Crystal hot sauce (Franks or Texas Petes can be substituted; do not use Tabasco)
• 2 sticks (1/2 pound) chilled butter, cut into cubes

1. Mix shallot, fennel fronds, cherry tomatoes, olive oil and vinegar in a small bowl and set aside.

shallot, fennel fronds, cherry tomatoes, extravirgin olive oil, red wine vinegar, kosher salt, grapeseed, white wine, lemon, crystal, butter

Taken from cooking.nytimes.com/recipes/1016829 (may not work)