Howth Scallops with Beurre Blanc

Supposing you have a dozen plump, succulent scallops from Dublin Bay, perhaps with the coral still attached, this is the only way to serve them. Irish scallops (and again, I’m deeply biased) are the absolute best I have ever eaten: Fat and flavorful, they are nearly as big as the palm of my hand, and they always have the coral attached. The coral, if you’ve not heard of it, is an orange-red comma of custardy flavor that is best described as analogous to a lobster’s tomalley. Most Irish seaf