Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

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This was AMAZING. My first time making a buerre blanc sauce so I read the other reviews for tips. I used champagne vinegar--reduced to 3/4 cup, and let the sauce reduce for quite awhile (maybe 30 minutes? Maybe it wasn't quite that long, but seemed like it because I was hungry!. I then added the cream and butter as directed, and still let it simmer, stirring often, for about 20 minutes. I did not do the puffy pastries, as I was only looking to make this as an appetizer, and only sauteed shitake mushrooms to go with the scallops. It was so delicious--I really think being patient and reducing the liquid is key to this sauce. Maybe next time I'll give the full recipe a try!

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I made this recipe for Valentine's Dinner - I panicked right before I finished the recipe - wasn't sure it would turn out the right way.
It came out PERFECT! It was delicious, the portions were just right, and the cream sauce was delicate and light. My husband loved it. Thanks, Tyler!

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Made this tonight with a simple grilled steak. This was more than tasty as written. This is what a beurre is supposed to taste like - it's french. If you used good butter, it's cuts some of the tang. You really have to let it reduce. The only thing I would change is the order in which to prepare. I would start with the sauce (to give more time to reduce, the pastry, then veggies, and the scallops last. Putting everything together. The sauce is beurre, it's drizzled over once you have constructed the dish.

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The recipe is FANTASTIC but the beurre blanc sauce is WRONG - do not use the vinegar - the video on TV recipe used lemon juice - NOT vinegar - see Alton Browns Buerre blanc recipe - huge difference and and no vinegar. None of the Berre Blancs I have ever lnown use vinegar - that has got to be an error

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made this for a 7 people....couple things, sea scallops are a little expensive at $18 a pound. So I bought only one pound, which was only 9 sea scallops, and cut them in half so that I had 2 scallops for each one scallop; stretched the scallops a bit so I didn't have to spend a fortune for each person to have three big scallops! Also, I did not use white wine vinegar, as I didn't have any one hand, but used the juice from 1 lemon instead. I used fresh baby carrots in a bag, rather then the ones suggested, as my grocer does not carry them. I followed the recipe exactly other than these changes and it was amazing! Even the children loved it and were asking for more!

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Amazing!!!! One of the best things that I have ever eaten! Followed recipe exactly.

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I cut back the vinegar to 1/2 cup and I thought the sauce was too tart. Maybe next time I'll cut the vinegar to 1/3 c or less. Are beurre blanc sauces supposed to be tart? The veggies and the scallops were wonderful. The pastry did not come out right. We followed recipe directions insted of the package directions. Next time I'll follow package direction.

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Great sauce! After reading reviews, I cut back the vinegar to 1/3 cup and made sure to let everything reduce quite a bit. Sauce was amazing! Perfect compliment to the scallops.

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I thought that the vinegar was a type o, but from what I've read with the reviews I guess it isn't. I made this and threw away the 1st batch and put just 1 teaspoon of the vinegar in 2nd batch. It was much tastier. I guess I am one who cannot handle the overpowering vinegar taste. :(

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I made this last night for our Anniversary Dinner. After reading the reviews, I used a High Quality Champagne Wine Vinegar and followed the recipe exactly. Others had noted that the sauce was very acidic and super vinegary, but I had to try it myself. Julia Childs recipe calls for 1-1 ratio of vinegar to wine, so I thought what the heck, go with Tyler's "Ultimate" The Beurre Blanc was very tart but delicious. The next time I would use 1/2 cup of the Vinegar verses the 1 full cup. The Puff Pastry looked beautiful, but my Husband considered it a "garnish" and didn't eat it (: ....All in all, quite delicious.