1 tablespoon olive oil
2 large shallots, chopped
Kosher salt
2 tablespoons tomato paste
1/4 cup dry white wine
1/4 cup white wine vinegar
3/4 cup heavy cream
1 1/2 sticks unsalted butter, cut into small pieces
1/4 cup fresh lemon juice
2 ounces white chocolate, such as Ghiradelli, broken into pieces
1 tablespoon canola oil
12 large sea scallops, muscles removed from sides if needed
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter
Fresh pea tendrils
Chopped tomatoes
1/2 lemon, juiced
Olive oil
Kosher salt and freshly cracked black pepper
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