Poached Sea Scallops with Vegetable Broth Finished with Flavored Butters

When beurre blanc took over the world in the 1970s, it and its variations became so ubiquitous that even I, who would gladly get most of my calories from butter, got so sick of it that I gradually taught myself to make lighter sauces. But I have never given up entirely on cream and butter and am still convinced that no other ingredients are as useful in pulling together disparate flavors. So I’ve developed a couple of simple tricks. One is to dilute beurre blanc with the poaching liquid fro