Shrimp or scallops make an elegant appetizer (and a quick but luxurious meal). Revisit a classic beurre blanc (or say hello for the first time) to this buttery, silky French sauce. Instead of using lemon to add the acid you can squeeze in some fresh orange juice to brighten the delicate textures of your seafood. You can make the reduction for the sauce in advance and then stir in the butter just before serving. Top with fresh orange zest.