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

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I guess this is an ok recipe but the sauce recipe is just wrong. I pulled out Julia and half a dozen other cookbooks and all have bascially the same recipe which resemble Tyler's in name only. If you want to try the recipe, I'd strongly recommend that you use someone, anyone elses classic recipe. Can you imagine what your kitchen will smell like after reducing a cup of vinegar??

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I made this recipe last night. I had read the reviews, so I decided to only use the 1 tablespoon of vinegar which worked great.

However, our grocery store only had frozen scallops, so I opted for the ends of a beef tenderloin served rare. It was wonderful!!

Not sure I will even try the scallops!!

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This recipe is absolutely fabulous. The balance of flavors is perfect. The sauce really highlights the scallops. The sauce is a little tricky, and takes practice. Be sure to reduce your wine sauce enough before adding the cream and butter. I suggest you start the sauce early and reduce, then set aside until ready to complete as I found it took longer than the cups take to bake.

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I saw Tyler make this recipe yesterday so I thought I'd give it a try. I read the reviews and saw many complaints about the Beurre Blanc sauce. So I added my own spin on the sauce. I added two teaspoons of corn starch to fresh lemon juice (2 lemonsand mixed it together. I added it to the warm sauce and it cut the vinegar and thicken the sauce. It made the dish so much better.

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yes was VERY disappointed with this recipe. I am a pretty good amateur cook but was surprised at the 1 CUP of vinegar that was used for the reduction.

In the end, the sauce was way too rich and acidic, and pretty much ruined the delicate taste of the scallops.

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This recipe was clear and easy to follow. The sauce, however, was way too acidic. Next time, I would omit the vinegar and probably use a vegetable stock / white wine combination. The scallops, vegetables and puff pastry were wonderful.

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I agree with the other reviewers - the sauce measurements are way off. Commonly, most Buerre Blanc recipes call for a 1:1 ratio of wine to vinegar, ranging from 4T to 1/3 cup. The cream is added to supposedly help make the sauce more stable, it is not required nor is it an ingredient in the classic recipe. Adjust the sauce and this is a 5-star entree.

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As everyone noted, the vinegar needs to be reduced to 1 tsp vs. 1 cup. We also 1 halved the beurre blanc, 2 used thawed bay scallops (which we chopped after cooking, 3 used thawed frozen peas & carrots and 4 used the Pepperage Farm Puff Pastry Shells. Forgot to use mushrooms, but I think they'd be good, too. We briefly sauteed the sauteed frozen veggies and reheated bay scallops and then added to (waiting on ow heat beurre blsnc. (BTW, the time it takes to make the beurre blanc is worth it. Then put all in puff pastry cups. The sauce is to die for!!!! Using frozen veggies isn't so "company" friendly looking, but the taste will win over your guests. Perhaps the addition of mushrooms makes it look less "semi-homemade". Will try that next time. Worth the effort (especially with these easy modificiations. Enjoy!

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Second recipe from Tyler that I tried and was disappointed. I should have followed others recommendations on decreasing the amount of vinegar. It was way too tangy. Make your own cream sauce. The scallopes and veggies with the pastry was good though.

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I wish Tyler's recipes were consistently as good as he looks. When I saw him make this I thought it was worthy of a try. I was wrong. Beurre blanc's flavor was marginal at best (and considering the amount of cream and butter it should have at least been worth the extra calories. The sauce was way too thin with an overwhelming vinegar aroma which overwhelmed the scallops and made the pastry soggy. Scallops are better served simply - even just grilled with salt and pepper and then you really have a romantic night ahead instead of waiting for the sauce to reduce etc...I have yet to try one of Tyler's recipes that wowed me like Barefoot Contessa's and Giada's and even Eating Well's have. But I will keep trying none the less as he makes the cooking process look GOOD.