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.