Prepare the scallops

• Remove the muscle flap from each scallop.
• Pat the scallops very dry, then season lightly with salt and pepper.

Sear the scallops

• Heat the olive oil in a skillet over medium-high heat.
• Add the scallops, leaving space between each, and sear undisturbed until golden.
• Flip and cook until just opaque in the center, depending on size.
• Transfer to a plate.

Start the beurre blanc

• Reduce the heat to medium-low and let the pan cool slightly.
• Add a little more olive oil if necessary, then the shallots, and cook until translucent.
• Add the white wine and lemon juice and gently scrape up the golden bits.
• Simmer until the wine cooks down to roughly half its original amount.

Whisk in the butter

• Turn the heat to low.
• Whisk in the cold butter a few cubes at a time, letting each addition mostly incorporate before adding more.
• Lift the pan off the heat as needed so the sauce never boils.

Finish the sauce

• Taste and adjust the salt and pepper.
• For a smooth sauce, strain out the shallots.

Plate and serve

• Spoon the lemon beurre blanc onto a plate.
• Arrange the scallops on top and finish with microgreens.
• Serve immediately.