In a large saucepan over medium-high heat sautéed garlic and shallots until translucent. Deglaze pan with wine and allow to reduce completely. Add vegetable broth vanilla scrapings/pod and vanilla extract and bring to a boil. Reduce heat to low and while using an immersion blender add butter slowly one tablespoon at a time to form an emulsion. Do not boil (keep below 190°F /90°C) or the mixture will separate. Season with salt and pepper to taste. Use this mixture to poach the scallops. Place butter poaching liquid in a non-reactive saucepan and bring to 120°F (50°C). The temperature must be closely monitored. Add the scallops to the poaching liquid for 15-20 minutes.
CHEF’s TIP!
This sauce works great with any white flakey fish such as halibut, cod and rock fish.
