Ingredients:

10 wild shrimps
6 scallops cut into fours
2 strips apple wood smoked bacon
2 tomatoes blanched,skin taken off  and diced
3 garlic cloves,finely chopped
1 tablespoon fresh chopped basil
1/2 cup heavy whipping cream
1/4 cup white wine
3/4 cup chicken broth/stock
1/4 cup Freshly grated Parmesan
3 tablespoons butter
2 tablespoon olive oil
Salt and fresh ground pepper

1 lb.Whole wheat linguine(or regular)

Directions:
Bring a pot with water to a boil,add salt and cook the linguine.

While the water is coming to a boil, Heat a saute pan and add butter and oil.Pan sear scallops,then remove them and set aside.
Add shrimps,cook, and take them out and add to scallops.(add more butter if necessary)
To the same pan add bacon,cook it for a minute then add garlic.*
Add wine and chicken stock.
Let it simmer for 2-3 minutes,then add cream,tomatoes and basil.
Continue to simmer for another 5 minutes.
Throw in shrimps and scallops.
Add the cheese,salt and pepper.
Mix it with linguine.
*If you like your sauce to be thicker, add 1 teaspoon of flour before adding wine and chicken stock.

This butter based sauce goes with any seafood or fish.It’s basically wine and butter and the rest is your choice depending what note you trying to get.For more luxurious beurre blanc try it with champagne.

With Pineapple juice you can use either store bought or just squeeze some in Juicer like I did.

Makes about 1 1/2 cup of sauce

Ingredients for sauce:
Scallops (up to 12)
2, 3/4 inch pineapple slices juiced or 1/2 cup of pineapple juice
1 cup dry white wine
1/4 cup white wine or champagne vinegar
1 tablespoon chopped shallot
1 leek sliced(white parts only)
1 tablespoon heavy whipping cream
2 sticks butter cut into 1/2 inch cubes ( keep it cold)
salt to taste( I use kosher or Himalayan pink salt)

For 6 Scallops :
Salt and fresh ground pepper
2 tablespoons butter
2 tablespoons olive oil

Directions:
Sauce-
In a medium sauce pan, Heat wine,juice,vinegar,shallots and leeks until it begins to boil.
Let it simmer until the liquid is reduced to two tablespoons.takes about 10 minutes.
Strain the liquid from shallots and leeks, and return back to sauce pan on low heat.

Add butter 2-3 cubes at a time whisking rapidly.
Add heavy whipping cream.
Continue to whisk as you add butter.
When you throw in your last 3 cubes of butter, remove the sauce pan from heat and continue to whisk until the butter is melted.
Now you should have a smooth thick sauce.
Season with salt.

Scallops-
Sprinkle with salt and pepper on both sides of the scallops.
Using a saute pan on high heat, melt the butter and oil.
Place the scallops in the pan and let it cook for 3 minutes each side, or until you will have a nice golden crust on the outside and translucent inside. Serve immediately with  beurre blanc sauce over it and pan seared pineapples (optional).