Recipe: Scallops with Parsnip Purée and Lemon Beurre Monté
February 24, 2010
At your next dinner party, impress your guests by whipping up some impressive-sounding but deceptively simple beurre monté. Deemed the workhorse sauce by Thomas Keller, beurre monté is prepared by whisking pieces of butter into hot water to create an emulsion. The sauce gets some extra luxury from lemon juice and truffle oil in this scallop recipe. You’ll wonder why you never tried it before.