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Home > Recipes > Scallops Recipes > Beurre Blanc Scallops
Ingredients - 4 servings
½ cup dry white wine

2 tablespoons lemon juice

2 tablespoons heavy cream

2 teaspoons very finely minced shallots or green onions

4 ounces cold unsalted butter, cut into 1-inch cubes

Salt to taste

1 pinch cayenne pepper (Yes or No?)


Step 1

Place wine, lemon juice, cream, shallots, and cream in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.

Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts.

When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.

Step 2

Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt and cayenne, if desired. Serve immediately. Do not let the sauce cool as it cannot be successfully re-heated!

If ya don’t have lemons, a nice white vinegar will do the

Recipe courtesy of Raymond Vorbeck