• Pat scallops dry with paper towels, and season with salt and white pepper. Set them aside while you make your sauce.
  16 dry sea scallops, salt to taste, white pepper to taste

Make Beurre Blanc Sauce

• Heat 2 teaspoons of the oil in a small saucepan over a medium-high heat. Add shallots and cook for about 3 minutes. Then add orange juice and wine and cook for another 7 minutes until reduced to about a ¼ cup.
  1 tablespoon shallots, 1/3 cup orange juice, 1/2 cup white wine, 2 teaspoons of avocado oil for beurre blanc sauce
• Now turn the flame down to low. Whisk in the cold butter, one tablespoon at a time. Whisk continuously and vigorously.
  6 tablespoons cold butter
• As soon as all the butter is whisked in, turn off the flame. Set aside and keep warm.

Make the scallops

• In a separate skillet, heat a tablespoon of oil over a medium-high heat until it is hot but not smoking.
• Add half of the scallops to the skillet and cook, for 3 minutes on each side until golden brown and the sides of the scallops are firm and the centers are opaque and cooked through.

  Then remove from the skillet, Wipe the pan and add another tablespoon of oil and repeat with the remaining scallops.

  Then remove from the skillet, spoon the warm sauce on top and savor every bite.