I generally buy sea scallops, but my grocer was out the day I was shopping so I bought these bay scallops.  They turned out to be very tender ~ I was pleasantly surprised.  I’ll use the sea scallops next time, but this dish was great ~ the sauce was creamy rich!

12 oz bay scallops
1 bunch asparagus, steamed
2 sprigs oregano
3/4 cup dry white wine
1/2 shallot, minced
1/4 tsp raspberry balsamic vinegar
6T organic, unsalted butter, melted
2 tsp Dijon mustard
3 egg yolks
1 tsp arrowroot
pinch of sea salt
smoked paprika

In a saucepan, bring the oregano, wine, shallot and vinegar to a boil. Reduce heat and simmer for 15 minutes to reduce the mixture. Let cool slightly.

While cooling, steam asparagus. Cook scallops in a skillet on medium heat until done (they should be opaque throughout). Set aside.

Add mixture to a double boiler. Add egg yolks quickly to avoid “cooking” them. Whisk for 5 minutes. Slowly add melted butter and continue to whisk. Add arrowroot if thickening is necessary. Add sea salt to taste. Stir in Dijon mustard.

Plate steamed asparagus and scallops. Drizzle with sauce and sprinkle with paprika.

Enjoy!