buerre blanc sauce

Hi Folks-

Okay, you should make this tomorrow, I think I’m going to. Seared sea scallops with lemon beurre blanc on squid ink pasta. I love the delicate salinity of squid ink pasta and I get a real kick out of working with black pasta, beurre blanc is a treat because of the calories and the seared scallops ties it all together. And yes,u you can get it all at the store. And yes Rosé would pair well with this

Here’s a quick standard recipe for lemon beurre blanc:


  • 1 tablespoon butter

  • ¼ cup finely chopped shallots

  • 3 tablespoons white-wine vinegar (I usually use rice wine vinegar)

  • 2 tablespoons dry white wine

  • cup heavy cream

  • Salt to taste, if desired

  • 8 tablespoons butter, cut into 12 pieces

  • 1 teaspoon lemon zest

  1. Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.

  2. Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk. Whisk in lemon zest in thirds as you whisk butter in.

Fish arriving tomorrow:

  • Alaskan Cod, flash frozen at sea
  • Dayboat yellow tail sole
  • 2+ Yellowfin Tuna
  • Sustainable Shetland Salmon
  • Dayboat Haddock
  • Swordfish
  • Icelandic Arctic Char
  • 16/20 Wild Gulf Shrimp
  • 10/20 Dry Scallops
  • Pemaquid oysters

See you at the Store!

The Uncommon Market

The store worth walking to.”



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