probably xanthum or culinary cream. Even using regular cream in beurre blanc is a cheat.

Ugh no. This is not a proper beurre blanc. You cant build a house with it. It should be nappe.

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.

Don't listen to those idiots down there, if they'd google they'd see that is what beurre blanc looks like.

It’s probably not bad but it’s so thick it will certainly break after sitting for more than a minute, unless they used some kind of emulsifying agent/cheat

Lots of videos on YouTube you can reference. I think the Alton Brown one is good. https://youtu.be/eChbcRHRuCQ

I'm no connoisseur of scallops, but you can improve the sear's aesthetics by dusting the scallops with flour before frying them.

Don't be afraid and trust the process

Yup - I thought so - they look mine - identical twins - the egg wash and sesame seeds - twin buns - unite! (Talking about bread here…)

Nah, sharp cheddar does just fine, swiss and mushrooms caramelized onions is also great as well as every other variation out there (almost) -let’s not be purists - they all be damn yummy. Great job, OP, are those homemade buns - they look like mine! Great egg wash and sesame seed topping - I do the same. Da best!

Called the show side!

Most scallops sold to consumers are "wet", i.e. processed with sodium triphosphate. These don't sear well. At best, you'll get a decent sear on the first side. By the time you flip them over, they've lost a lot of water, cooling the pan.

Never be afraid. Make sure they are thawed and really patted down with a paper towel. The dryer, the better sear. With a HOT pan and LOTS of butter and 2-3 min per side depending thickness of scallops. Remember to pat them dry before searing them.

Either they reduced it too much or that emulation is on point. Either way I like it. It plates nice. As long as it still tastes good.

That beurre blanc looks like porridge.

Always been afraid to try making scallops.

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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.

Thank you. I am definitely gonna try this. Just one last question. I am assuming ½ cup of white dry wine. Is that correct?

Looks creamy and savory. Just perfect

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.

This look freakin delicious. Any chance you'd be willing to share the recipe OP?

Scallops are so good when fresh and cooked properly. This looks delicious:)

Too bad they go straight to your thighs…then you explode.

A classic for a reason