Seared SCALLOPS & Beurre Blanc Sauce | Bart van Olphen 

This is absolutely fantastic!

Simple, beautiful, delicious!

Such a great recipe !

Fantastic!

I always look forward to Friday.

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.

xmas starter sorted, thanks!

That looks so yummy! So many people over cook scallops and end up rubbery. Thanks again for sharing and see you next Fishy Friday.

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..

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.

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

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!

Cooked it tonight, came out delicious. Have some left over sauce, though. Any tips on how to reheat it without it splitting?

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).

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.