I see the fettuccine, and greatly seared scallops. Has the meaning of beurre blanc changed in ’24? I’m a bit confuse here.
kytran40 on
Rule 7, no pasta dishes allowed
Dankjoris on
The sear on the scallops is Michelin level and the plating is real nice.
However, I don’t know if you came here for criticism, but the sauce split. Most probably your temperature has been too high.
thfooddude on
It’s lovely to see so many people open to constructive criticism. Nothing else need be said since you’ve detected the issue. Those are some sexy scallops tho
The-mise-en-player on
The noodles look good did you make them from scratch
ChefUniverse on
This is Olive Garden at there best as a chef special.
24c24s on
Nice scallops but why buerre blanc on pasta and it’s a greasy mess
Recent-Reveal-49 on
I saw the oil, sighed, then opened the comments
OperationDadsBelt on
Great scallops. Sauce split, oof. I know the hoity toity correct way is to either make a roux or combine butter, cheese, cream, and same faith. However I gave that up long ago. I just shred my cheese and then coat it in corn starch, throw that in some heated evaporated milk, whole milk, or really whatever I have on hand, then apply it to my noodles later. I tend not to use heavy cream because I just don’t like the mouth feel. Stays perfectly emulsified even in the microwave. It’s sacrilege, but it gets the job done. I mainly do this because my partner has celiacs, but also I find it more convenient so that’s a plus.
Another trick I’ve learned when I’m on a cut is blending cottage cheese with some pasta water, parmesean, a little nutmeg, minced garlic, a little bit of chicken stock, black pepper, bring all that to a simmer then immediately take off the heat. Also makes a pretty good sauce. Also stays together when reheated. An immersion blender is easiest for this job.
Competitive-Ad7264 on
I don’t think you know what a beurre blanc is. Beurre blanc is a typical sauce from the region of Nantes, where I am from. It goes with Loire river fish, such as sandre (It would go very well with barramundi). Butter is one of the main ingredients with white wine and French shallots and emulsified over low heat. Beware that Beurre Blanc is not hollandaise sauce either. One who knows beurre blanc will never serve it with pasta as it is too heavy for such a dish. River Fish is always best with beurre blanc and some rice on the side if one wishes as well as white asparagus from Nantes.
Scary_Anybody_4992 on
Great scallops but this pasta is sitting in a pool of oil
Have your sauce warm then toss the pasta through without raising the heat. The warm sauce and hot pasta will keep it hot enough and it won’t split from too much direct heat on the pan.
11 Comments
I see the fettuccine, and greatly seared scallops. Has the meaning of beurre blanc changed in ’24? I’m a bit confuse here.
Rule 7, no pasta dishes allowed
The sear on the scallops is Michelin level and the plating is real nice.
However, I don’t know if you came here for criticism, but the sauce split. Most probably your temperature has been too high.
It’s lovely to see so many people open to constructive criticism. Nothing else need be said since you’ve detected the issue. Those are some sexy scallops tho
The noodles look good did you make them from scratch
This is Olive Garden at there best as a chef special.
Nice scallops but why buerre blanc on pasta and it’s a greasy mess
I saw the oil, sighed, then opened the comments
Great scallops. Sauce split, oof. I know the hoity toity correct way is to either make a roux or combine butter, cheese, cream, and same faith. However I gave that up long ago. I just shred my cheese and then coat it in corn starch, throw that in some heated evaporated milk, whole milk, or really whatever I have on hand, then apply it to my noodles later. I tend not to use heavy cream because I just don’t like the mouth feel. Stays perfectly emulsified even in the microwave. It’s sacrilege, but it gets the job done. I mainly do this because my partner has celiacs, but also I find it more convenient so that’s a plus.
Another trick I’ve learned when I’m on a cut is blending cottage cheese with some pasta water, parmesean, a little nutmeg, minced garlic, a little bit of chicken stock, black pepper, bring all that to a simmer then immediately take off the heat. Also makes a pretty good sauce. Also stays together when reheated. An immersion blender is easiest for this job.
I don’t think you know what a beurre blanc is. Beurre blanc is a typical sauce from the region of Nantes, where I am from. It goes with Loire river fish, such as sandre (It would go very well with barramundi). Butter is one of the main ingredients with white wine and French shallots and emulsified over low heat. Beware that Beurre Blanc is not hollandaise sauce either. One who knows beurre blanc will never serve it with pasta as it is too heavy for such a dish. River Fish is always best with beurre blanc and some rice on the side if one wishes as well as white asparagus from Nantes.
Great scallops but this pasta is sitting in a pool of oil
Have your sauce warm then toss the pasta through without raising the heat. The warm sauce and hot pasta will keep it hot enough and it won’t split from too much direct heat on the pan.