I've heard of beurre blanc but has not caught my interest till now, looks straightforward to follow, another recipe to impress ourselves with, and to look out for in the restraunts. Thank you Bart.
hello , thanks for the wonderful recipe but I have a little question for you ... what can I use instead of wine ? we don't have alcohol in my area thank you :D
Bart how can you know if scallops are msc certified? They almost never come in packaging with msc logo's right? (atleast not for out mere mortals who only buy 4 or so).
You can ask your fish mongers or look for the MSC logo on the label in the seafood counter! If the logo is not on the packaging, most of the time the seafood is not certified.
This is the first time I hear someone pronounce beurre blanc properly. Every contestant on every reality cooking show competition pronounce the C in Blanc and it drives me nuts. Anyways, great recipe!
Wonderful recipe Bart. I am from India but I am currently studying in Dublin and have grown to be one of your greatest fans over time in the process of learning to cook alone and my insatiable ,unadulterated love for fish/seafood since I am a hardcore Calcuttan. I have commented in one of your India videos with Mr.Loftus in Kerala, India, which meet see to be of interesting potential/prospect to you, for your future ventures. Could you please have a look? Thank you.
The recipe looks awesome Bart. The plate does however look quite empty. A few chives over the top and some micro-herbs on the plate would really take this to a whole new level. I will definitely give this a shot. :) Here's how I do my scallops at times - facebook.com/photo.php?fbid=10157806363465105&l=8fdc642333
Dunno why but classic French sauce-making scares me. I can sear an expensive scallop to perfection, but every time I make a sauce it breaks down :( I better practice first because I want to make this.
Simple, beautiful, delicious!
I always look forward to Friday.
+Shartline McDingleberries I do, too! 😄 🎣
Such a great recipe !
Fantastic!
This is absolutely fantastic!
I've heard of beurre blanc but has not caught my interest till now, looks straightforward to follow, another recipe to impress ourselves with, and to look out for in the restraunts. Thank you Bart.
Thanks Gary!
That looks so yummy! So many people over cook scallops and end up rubbery. Thanks again for sharing and see you next Fishy Friday.
That's right, but it is not difficult at all!
xmas starter sorted, thanks!
I wouldn't mind you doing more recipes, where you make sauce. :) It is something I would love to see more off and learn more off..
I will keep that in mind! Thank you Emil
hello , thanks for the wonderful recipe but I have a little question for you ... what can I use instead of wine ? we don't have alcohol in my area thank you :D
Cooked it tonight, came out delicious. Have some left over sauce, though. Any tips on how to reheat it without it splitting?
water bath would likely be the best way. Slow and low heat.
Thanks, I'll try that. I also tried 10 seconds in the microwave on reheat, that was already too much.
Bart how can you know if scallops are msc certified? They almost never come in packaging with msc logo's right? (atleast not for out mere mortals who only buy 4 or so).
You can ask your fish mongers or look for the MSC logo on the label in the seafood counter! If the logo is not on the packaging, most of the time the seafood is not certified.
This is the first time I hear someone pronounce beurre blanc properly. Every contestant on every reality cooking show competition pronounce the C in Blanc and it drives me nuts. Anyways, great recipe!
I worked in Paris in the 90's, so that's why ;-)
Wonderful recipe Bart. I am from India but I am currently studying in Dublin and have grown to be one of your greatest fans over time in the process of learning to cook alone and my insatiable ,unadulterated love for fish/seafood since I am a hardcore Calcuttan. I have commented in one of your India videos with Mr.Loftus in Kerala, India, which meet see to be of interesting potential/prospect to you, for your future ventures. Could you please have a look? Thank you.
The recipe looks awesome Bart. The plate does however look quite empty. A few chives over the top and some micro-herbs on the plate would really take this to a whole new level. I will definitely give this a shot. :)
Here's how I do my scallops at times - facebook.com/photo.php?fbid=10157806363465105&l=8fdc642333
Your scallops look great Rohan! Thanks for sharing :-)
Dunno why but classic French sauce-making scares me. I can sear an expensive scallop to perfection, but every time I make a sauce it breaks down :( I better practice first because I want to make this.
Practice makes perfect! Don't be scared ;-)
Thank you!