As a former sous chef at a restaurant

As a former sous chef at a restaurant, the most popular sauce on Valentine's Day service was a beurre blanc. It is a white wine butter cream sauce that is perfect with seafood, but honestly, you can make it at home and here's how you do it. I always recommend using the same pan you cook your protein in to add flavor to the sauce. So cook your protein first and then go in with butter over medium heat and add a minced shallot. Salt and stir and cook for around three minutes to cook through. And you'll know they're done when they're a little bit translucent. And then deglaze the pan with white wine. As it stirs, scrape the bottom, which lifts up the fond, which is the brown stuff from the scallops. That flavors the sauce and is amazing. Once the wine volume is reduced by half, stir in the heavy cream. Bring that up to a simmer, season with salt and stir in fresh lemon juice. The most important part of this recipe is reducing into the liquid here, but it's tole to lequy here, but here is perfect. Turn off the heat and stir in cold butter. The more cold butter you stir in, the thicker it will get. So add until desired thickness is reached. The final step is passing through a fine mesh strainer to make smooth. And then you have a restaurant quality beurre blanc that is perfect for Valentine's Day.