Contemporary Beurre Blanc - Soy / Sundried Tomato / Sherry Vinegar Noisette
Ingredients: 
Contemporary Beurre Blanc
2 oz. Shallots (minced)
1 T Black Peppercorns
1 T Parsley Stems (minced)
4 oz. White Wine
4 oz. Heavy Cream
6 oz. Whole Butter (unsalted)(cubed)
1-2 ea Fresh Lemon (juice of)
tt Kosher Salt

Method:
In a medium-sized sauce pan, combine the shallots, wine, peppercorns and parsley stems.  Bring to a boil and reduce liquid by half. Add heavy cream, bring to a boil and reduce until slightly thick.  Remove from the heat and whisk in the butter a piece or two at a time until it melts and all butter is incorporated. Finish the sauce with fresh lemon juice and taste for salt and balance of lemon and butter. Strain the sauce and reserve in a warm area for service.

This is a sauce that you can vary with many ingredients and garnishes.

For this show, I made 2 variations: 
Sundried Tomato (julienne and seasoned with olive oil, salt and pepper)
Add your desired amount to the beurre blanc. 

Soy Beurre Blanc (use a sweet soy sauce that can be purchased in most markets).  Add the desired amount to your taste to the beurre blanc.  

Shrimp and Toasted Garlic Sauté 
Ingredients:
6 ea Large Shrimp (U-12, peeled and deveined, tail on)
1.5 oz Olive Oil
1/8 C sliced Garlic
1 oz White Wine
1 ea Fresh Lemon (juice of)
tt Kosher salt
tt fresh-ground Black Pepper
2 T Fresh chopped Parsley (this should be done ahead)

Method: 
This is a very simplistic method of preparation that is always delicious and can be done at the last minute.  It can also be served with the Brussels sprouts salad (recipe attached) and the sundried tomato beurre blanc (recipe attached). 

Aromatize the garlic in the olive oil, add the shrimp, cook for one minute.  Turn over and deglaze with white wine, allow the wine to reduce.  Add the fresh lemon, salt, pepper and chopped parsley.  This whole process will probably be complete in 4-5 minutes.  

Hokkaido Scallops, Ginger & Pea Tendrils
Ingredients:
4 ea Hokkaido scallops (large U-10 size, premium Japanese variety, available in most specialty markets)
2 T Soya Oil
1 T Fresh Ginger (peeled and chopped)
1 T Fresh Garlic (peeled and chopped)
tt Sea Salt
tt Fresh-ground Black Pepper
1 oz Fresh Snow Pea Sprouts
1 ea Fresh Lemon (juice of)

Method: 
In a steel sauté pan or iron skillet, heat the oil, season the scallops with salt and pepper.  Once the oil is very hot, place the scallops in the oil, but do not move the scallops -- allow them to sear until very brown.  Turn the scallops over, add the ginger and garlic, add the fresh lemon juice.  Remove the scallops, place the sno pea sprouts on the plate, drizzle the pan drippings over the sprouts, arrange the scallops and use the soy beurre blanc (recipe attached) for this presentation.

Shaved Brussels Sprout Salad - Sherry vinegar noisette, toasted pistachios, vine-ripened tomato, sieved egg, reggiano
Yield:  2 portions
Ingredients:
2 C Shaved Brussel Sprouts (use a Japanese mandolin)
¼ C Vine-ripe Plum Tomato (deseeded and small dice)
¼ C toasted pistachios (these should be done ahead of time)
1 ea Hard-Boiled Egg (chopped or cut in several directions with an egg slicer)
1 T EVOO
tt Kosher Salt
tt Fresh-ground Black Pepper
1.5 oz Sherry Vinegar Noisette
¼ C Shaved Reggiano (use a peeler for this presentation)

Method: 
Prepare the sherry vinegar noisette ahead of time (this can be kept in the refrigerator for up to a week and is very versatile dressing for any salad). 

Shave the Brussel Sprouts, combine with the tomato, pistachios, hard-boiled egg, EVOO, salt and pepper and the dressing.  Taste and adjust seasonings as desired.  Place the salad on plates and garnish with shaved Reggiano.

Sherry Vinegar Noisette (For Brussels Sprout Salad)
Ingredients: 
1c Sherry Wine
1c Sherry Vinegar
1c Granulated Sugar
1/2# Whole Butter (unsalted)
1c Vegetable Oil (olive oil blend is good also)
1/4c Shallots (minced)
tt Kosher Salt

Method: 
Combine first three ingredients in a sauce pan and heat to dissolve sugar; reserve warm for final mixing. Cook the whole butter in a sauce pan until it starts to brown (noisette is the term used for this process - it creates a nutty aroma when butter browns). Combine the brown butter with the oil and reserve warm for final mixing.

Using a blender or immersion blender, add the butter and oil mixture to the vinegar mixture in a slow, steady stream. This will create an emulsion.   Once all the mixture is incorporated, add the shallots, blend briefly and taste for salt. This dressing can be refrigerated for later use.