Get Inspired!

My husband recently treated me to dinner at The Green Vally Grill in Greensboro, North Carolina for our anniversary. Let me tell you, the food was incredible! I had "Pan Seared Scallops over a butternut squash-Vintage Gouda gratin and sautéed spinach, topped with blood orange-sage beurre blanc." The scallops were perfectly seared with a well developed crusting. The butternut squash paired divinly with the gouda, and I think I detected a hint of nutmeg. The bright spinach was sauteed in garlic and added a beautiful contrast of color to the plate. What made the dish, though, was the beurre blanc. This one sauce tied everything together.The vinegar added a needed acidity to the spinach, the blood orange gave a citris kick to the scallops, and the sage and butter further deepened the flavors of Autumn in the butternut squash gratin. I thought if one sauce could do all this, I need to learn how to make it myself! So follow with me on my inspirational journey to re-create a fantastic seasonal dish, incorporating a newly acquired love for beurre blanc. . . .