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

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I made this for company - friends I hadn't seen in 15 years. It was simply divine and even my young children loved it. For lack of fresh baby carrots, I used frozen ones - and substituted shiitakis for the shrooms. Made the sauce ahead as well as the pastry. Will have this as a keeper for my mother-in-law as well! LOVED IT!

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I made it for a romantic diner. My husband and me loved it. The sauce if excelent. Love it!

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I cannot stress enough how important it is to reduce the sauce before adding the butter. Because I was rushing to get it on the table, I didn't wait long enough and then I had to make adjustments on the fly to soften the sauce. The next time I made the recipe, I reduced the vinegar to about 1/2 cup and waited for the reduction which made a big difference. Loved his great tip for browning the scallops by making sure they are dry and not over crowded in the pan.

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I watched this show and printed out the recipe without reading the reviews. During preparation, i saw the 1 cup of vinegar and knew it would be too much, and reduced it to 1/4 cup, which was still way too much. It was inedible - and I can usually eat just about anything, but i threw it out and started over again. It has to be a typo in the recipe. "Sans" vinegar, the recipe is great, so I will remember that for next time.

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Awesome! Simply reduce before adding the cream!!!

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I've seen this recipe around on the tv show for a while and always wanted to try it but never did. I thought it might seem too "fancy" for my husband. But today I decided to go for it. It was a hit. Made a couple of substutitions: green beans instead of peas and carrots and used half the vinegar. I think that was even a little too much. But I used the mushrooms, expecting my husband to pick them out. We've been married 27 years and I've never known him to eat a mushroom. But when dinner was finished I looked at his plate and said "You ate your mushrooms!". Yeah, they were great, it's like eating at a fancy seafood restaurant." He's from Cape Cod, so knows all about seafood and gave the recipe (with my little tweaks a thumbs up.

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I personally love the vinegar-y flavor. It is very strong, but you have to make sure you are reducing it enough before adding the cream. If you like it creamier definitely use more cream and less vinegar and use a very GOOD grade butter. You can substitute lemon for vinegar if you'd rather a citrus flavor for the acid. : Happy cooking and thank you Tyler for another great ultimate recipe!

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My husband and I were looking for something fulfilling but light to eat and this was the perfect meal. I read the other reviews where some were saying that the recipe was too vinegary. I skipped the white wine vinegar altogether (as I didn't have any on hand, therefore I did not experience that problem. I think the recipe was perfect even without the vinegar. I will definitely be making this time and time again.

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Sorry I didn't read the reviews before I tried to make it.

Do your reduction for the sauce before starting anything else. Use only 1 Tbsp. of vinegar per cup of wine and only make half the sauce recipe.

Baby carrots and chantarelles can't be found in my area. Portobellos worked just fine with baby cut carrots.

The rest of the dinner was great.

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I adore French cuisine and after watching Tyler's show I had to try making this. I admit, I did "cheat" a bit on ingredients to save a little $$. Instead of fresh baby carrots and crimini mushrooms I used the package of petite cut baby carrots and button mushrooms and it was still the hit of my dinner party. To the reviewers who complained the sauce was too tangy, either they do not know how beurre blanc tastes or their supplies/execution were poor. A traditional beurre blanc is 1 part wine to 1/2 part vinegar...*not* 2 cups wine with 1 Tbsp vinegar. The key to cooking with wine (esp when that wine is the primary flavor ingredient in the dish is to NEVER use a wine you would not drink. You also must reduce the wine and vinegar enough to fully concentrate the flavors (reduce by 80-85% you'll notice it takes on a more golden color as this happens. I omitted the thyme and used tarragon vinegar and a Moscato that I enjoy by the glass and everyone LOVED it!! Is it "tangy"? A little, but if you enjoy hollandaise I'd encourage you to give this a try. Beurre blanc is a wonderfully rich yet refreshing way to dress up almost any mild seafood, and this recipe makes a sometimes tricky sauce a snap to prepare. The only reason I'm giving 4 stars instead of 5 is because the proportions for sauce were out of synch with the rest of the ingredients. The meal serves 4 but the sauce serves closer to 6. And to the reviewer who commented on the smell of reducing vinegar...if you don't care for the odor of vinegar when cooking beurre blanc is not for you, regardless who's recipe.