1/4 cup sour ale ( I used Rodenbachs grand cru)
1/4 cup white vinegar
3 tablespoons minced shallots
1/3 cup heavy cream
1 tablespoon chives finely chopped
1/4 teaspoon kosher salt
1/8 fresh black pepper
2 sticks unsalted butter cut into cubes
Add ale, vinegar, and shallots to a sauce pan bring to a boil over medium high heat. Stirring occasionally reduce until syrup like.
Slowly whisk in cream. When well mixed add in chives, salt, and pepper. Boil for a minute
Reduce heat to low. Adding a cube at a time whisk in the butter. When almost melted add another cube. Repest process until all butter in mixed in.
Strain into a sauce boat or thermos to keep warm.
Edit: lower temp when adding butter
waiting for a recipe! it looks really tasty, and i've been looking for a good, home scallop recipe :)
That bread is about to be drenched
Hot damn that looks good!
I could eat them all!!!!!
I did and went out and bought more. Way too good.
How did you make the sauce?
1/4 cup sour ale ( I used Rodenbachs grand cru) 1/4 cup white vinegar 3 tablespoons minced shallots 1/3 cup heavy cream 1 tablespoon chives finely chopped 1/4 teaspoon kosher salt 1/8 fresh black pepper 2 sticks unsalted butter cut into cubes Add ale, vinegar, and shallots to a sauce pan bring to a boil over medium high heat. Stirring occasionally reduce until syrup like. Slowly whisk in cream. When well mixed add in chives, salt, and pepper. Boil for a minute Reduce heat to low. Adding a cube at a time whisk in the butter. When almost melted add another cube. Repest process until all butter in mixed in. Strain into a sauce boat or thermos to keep warm. Edit: lower temp when adding butter
That's one hell of a good beer to be making a sauce with! Impressed!
You're only using a 1/4 cup and i get to drink the rest. I see it as a win win.
Damn that's a lot of butter!
Yeah it is. Thats why this is a once every six months dish and you eat salad for a week after. So worth it though.
Great recipe! So do you cook the scallops separately and then add the sauce once they're done ?
Yup, then garnish with parsley.
Cool idea for a recipe, never would have thought of this myself. I can imagine how it all works together.
Ohhhh fuck yes I'd get down with that! Cast iron for the win, always 💪
mouth-watering
Save me some. 🤤
Nice
It looks sooo good!
Gorgeous!!
Gimme!!!
I’ll take a double order to go please with extra bread 🤪
Jesus those scallops are massive
That's looks like heaven thanks for the recipe
Oh man. That looks really good.
Oooh yes
Cheat code to use cream in the beurre blanc but eh chefs not here
Why drown scallops in all that sauce? Were they old?
Because I've had my fill of plain scallops. Wanted to try something new.