Seared Scallops With Buttermilk Beurre Blanc

Working off the heat, whisk in 6 tablespoons of butter, 1 tablespoon at a time, until a smooth and creamy sauce forms. If sauce cools down to the point that the butter will no longer melt into it, return to heat, whisking constantly, to gently rewarm, then continue off the heat.

Published at Fri, 08 Mar 2019 12:55:55 +0000