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Bouboupiste t1_j72ox8b wrote

Reply to comment by Polarbearblue in [homemade] Seared scallops with beurre blanc by MaybeThisTimeIllWin

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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