I followed the recipe exactly using Meyer Lemons which we have in our SoCal yard. The only deviation was that I used 1.5 instead of six lemons because I then already had 2/3 of a cup. And I used local honey instead of pure sugar. We like it tart, so with guest I would probably add a full teaspoon of honey. But the sweetness should come from the scallops and not from added sugar.
Regular lemons are much, much more acidic. If using regular lemons, I would use no more than 1/3 of a cup, maybe add some orange juice from a tart orange (not from a carton!) to maintain the citrus flavor, maybe add more wine. It would need experimentation.
If, like Belladonna714 you are using regular lemons, vidalia onions and garlic butter, then you should not be surprised that the outcome is diferent! Blame yourself not the recipe you did not follow!
I have made this recipe several times...the first time "by the book", and subsequently adapting it to whatever it is accompanying. I use a bit more butter (8 tbsp. is not uncommon), I prefer coconut palm sugar or light brown sugar to white sugar (adds a bit more depth of flavor), and I frequently add a couple tablespoons of capers at the end.
We particularly love it over angel hair pasta. My kids call it "crack sauce" because it's so addictive! It's awesome over grilled chicken, and we love it with asparagus too! Basically, the food is just the vehicle to get the sauce to my mouth (I'd be just as happy with a bowl of sauce and a spoon!)
Love scallops and love lemon, however this sauce way overpowered the scallops. Used Meyer lemons and followed the recipe exactly. Won't make again.
This was wonderful. My kids who are rather young loved it. Will definitely make it again.
Fabulous recipe, made this with my husband, we both agree the sauce pops, it was crisp, flavorful and exciting! We served it with black forbidden rice and sautéed baby kale. This recipe will go in our book as a do over!
Good flavor. The sauce tasted very very sour alone, but when paired with the scallops it was a nice dish. Very easy to prepare, not too time consuming. Next time I will pair it with asparagus- what a good idea!
Don't get me wrong this recipe was good but way too lemony to the point of bitter. May have been my fault since I used regular lemons, Meyers were not available. Just to prevent others from making my mistakes, I also used Vidalia onion instead of shallots, and garlic butter because that's what I had on hand. I had to add more sugar to final product to tone down the lemon. I served this with CL grilled asparagus. I most likely would not bother to make this recipe again.
This was absolutely one of the best recipes I have tried in a while...the flavor was out of this world This is something that you easily could serve for a small dinner party I made as directed and the white wine I used was a Sauvignon Blanc and I roasted asparagus in the oven to go with....the sauce was spectacular and DH who is not a big fan either asparagus or scallops licked the plate clean
Lovely flavors and easy to make. Served with rice and a salad, but asparagus would go nicely also. Yummy enough for a dinner party.
Restaurant quality! Sharp,clean flavors. This was my first time making a beurre blanc sauce and it came out perfect. I used red snapper instead of scallop since that was what i had on hand. Pairs well with vegetables too - i dipped a steamed asparagus into extra sauce.
We loved this recipe! It was very easy and very impressive.