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sergeantorourke t1_j73bajy wrote

That beurre blanc looks like porridge.

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welchplug t1_j73eu4v wrote

Either they reduced it too much or that emulation is on point. Either way I like it. It plates nice. As long as it still tastes good.

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joodoos t1_j7528wt wrote

Ugh no. This is not a proper beurre blanc. You cant build a house with it. It should be nappe.

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welchplug t1_j773yrt wrote

Ita not like the scallop is sitting on top. My bet is they just reduced it too far and whisked constantly. Would this be acceptable in a nice place? Absolutely not. It's fine tho.

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weremonkeys t1_j74xvup wrote

It’s probably not bad but it’s so thick it will certainly break after sitting for more than a minute, unless they used some kind of emulsifying agent/cheat

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joodoos t1_j752cr9 wrote

probably xanthum or culinary cream. Even using regular cream in beurre blanc is a cheat.

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Polarbearblue t1_j725xri wrote

This look freakin delicious. Any chance you'd be willing to share the recipe OP?

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Bouboupiste t1_j72ox8b wrote

Not OP but beurre blanc really is a classic easy sauce. 1 shallot, half a glass of wine, the juice of half a lemon, 40 grams butter and 10cl sour cream.

Finely mince the shallot, put it to simmer with the lemon juice and wine until reduced by about half.

Now it the only « choice », you can strain, keep or blend the shallot from the liquid. Then right before serving melt the butter in your mix, then add cream. Voila.

Then you just have to sear scallops and that should be it.

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Polarbearblue t1_j72ufhc wrote

Thank you. I am definitely gonna try this. Just one last question. I am assuming ½ cup of white dry wine. Is that correct?

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Bouboupiste t1_j72v1li wrote

1/2 glass would be just about 1/4 to 1/3 of a cup of wine, dry white wine is the correct kind tho.

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jwck2393 t1_j761hg8 wrote

I wouldn’t use sour cream and you can swap the lemon with white wine vinegar

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Ravenq222 t1_j7337ch wrote

Always been afraid to try making scallops.

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MrFun2019 t1_j73f53a wrote

Never be afraid. Make sure they are thawed and really patted down with a paper towel. The dryer, the better sear. With a HOT pan and LOTS of butter and 2-3 min per side depending thickness of scallops. Remember to pat them dry before searing them.

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poke826 t1_j73ku8u wrote

Most scallops sold to consumers are "wet", i.e. processed with sodium triphosphate. These don't sear well. At best, you'll get a decent sear on the first side. By the time you flip them over, they've lost a lot of water, cooling the pan.

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Gr_Cheese t1_j747uhy wrote

I'm no connoisseur of scallops, but you can improve the sear's aesthetics by dusting the scallops with flour before frying them.

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CodyKyle t1_j744zz4 wrote

Don't be afraid and trust the process

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hkbreezy8 t1_j76gi21 wrote

🤌🏼🤌🏼🤌🏼

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allthatiscool t1_j71vg3g wrote

Scallops are so good when fresh and cooked properly. This looks delicious:)

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Asleep_Possibility_5 t1_j74z8p9 wrote

Don't listen to those idiots down there, if they'd google they'd see that is what beurre blanc looks like.

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joodoos t1_j752n51 wrote

I was a chef for years. Literally google beurre blanc if you want to see what it looks like.

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Whatever Op has here is not it.

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joodoos t1_j751suw wrote

Nice effort here but your beurre blanc is entirely too thick. It's not made correctly at all. Looks more like hollandaise/béarnaise or rouille. It should be nappe. Try again, this is not right. Sorry. You also moved the scallops too much in the pan while searing. Sear needs to be more unified and harder. High heat pan, olive oil. Scallops in, add a pat of butter then dont touch them. 2-3 minutes a side. Just some feedback for the next time. Keep at it. Whatever recipe you used for the beurre blanc toss it out.

Edit:. This sub is for people who literally don't know shit about food. Downvote all you want and enjoy your thick ass incorrectly made beurre blanc.

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