Seared Scallops with a Citrus Beurre Blanc Sauce
©David Scott Allen David Scott Allen · Fish & Seafood · Main Course · Provencal Recipes · TasteScallops are inherently sweet, so adding the sweet flavours of butter, tarragon, and carrots to the scallops adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast. So to create the perfect Cocoa & Lavender culinary marriage of sweet and tart, I added lemon to my sauce preparation.
Seared Scallops, Tarragon Beurre Blanc, Saffron Carrots
Seared scallops in a citrus sauce on top of cooked carrot ribbons. It is a delicious combination and pairs perfectly with Clos Beylesse (2020), A Côtes de Provence rosé.
Ingredients
- 1/2 cup white wine
- 2 tbsp lemon juice fresh, strained
- 2 tbsp orange juice fresh, strained
- 1 shallot(s) peeled and quartered
- 1 sprig tarragon densely leafed
- salt
- freshly ground white pepper
- 4 large (fat) carrots peeled
- 8 tsp unsalted butter divided
- 1/2 tsp saffron threads packed
- 12 large Sea Scallops about 1 1/3 pounds, tough muscle removed
- 2 tbsp flour
- bunch fresh tarragon chopped for garnish
Instructions
- Place wine, lemon juice, orange juice, shallot, and tarragon sprig in a small saucepan. Season lightly with salt and freshly ground white pepper. Bring to a boil, reduce heat, and simmer briskly for approximately 15 minutes, or until liquid has reduced to about 2 tablespoons; it will look a bit syrupy. Scoop out and discard the shallot quarters and the sprig of tarragon. Set aside the reduced liquid.
- Using a vegetable peeler, reduce the carrots to large flat ribbons of “carrot pasta.“ Heat 2 tablespoons butter in a large skillet over medium-high heat. Add carrots and saffron and cook, tossing, until carrots are soft and pliable—about 5 minutes. Set aside.
- Heat 1 tablespoon of butter in a medium-size skillet over medium-high heat. Pat scallops dry with paper towels: season well on both flat sides with salt and freshly ground white pepper. Place flour on a small plate. Dip both flat sides of each scallop in the flour, shake off any excess, and place on a plate. Once they are all floured, add them to the skillet and sear until golden brown; turn and cook the other side until golden brown.
- While the scallops are finishing, reheat the carrots, and divide them among 4 plates. Nestle three scallops on each bed of carrots. Keep warm.
- Bring the reserved wine-citrus reduction to a gentle boil and swirl in the remaining cold butter, 1 tablespoon at a time. When finished, spoon the beurre blanc over the scallops and sprinkle with chopped tarragon.
Notes
Note: you don’t have to do “carrot noodles” — you can do the same recipe with carrot coins; thinly-sliced rounds sautéed in butter and saffron.
Tried this recipe?Let us know how it was!
Additional Scallop Recipes:
Wasabi Seared Scallops with Tamari Butter
A tasteful seafood recipe that can be served as a first course or light main course with a salad.
Check out this recipe
Seared Scallops with Blood Orange Beurre Rouge
These succulent scallops pair exquisitely with the tart citrus flavour of blood orange. You can quickly whip this dish up at home that will fool your dinner guests into thinking you're a 5-star chef. Then, pair it with a buttery, full-bodied white wine for an incredible meal!
Check out this recipe
Curried Scallop and Lobster Ragoût
A delicious dessert created to be shared with friends and that tastes even better paired with wine!
Check out this recipe
Seared Scallops with Orange Salt with Caramelized Endives
The inspiration for this seared scallops dish comes from a recipe by Lionel Lévy. The following has been minimally adapted.
Check out this recipe
Seared Scallops with Creamy Curried Leeks
Tender scallops seared and served with a creamy curried leak sauce.
Check out this recipeFrom Nice: Full-Day 4x4 Alpine Escape with Local Food & Wine Tastings
Hop aboard a premium 4x4 Ford Raptor and venture far from the bustle of the French Riviera into the hidden mountain landscapes of Nice. This exclusive experience takes you off the beaten path to explore the soul of alpine Provence, where perched villages, wild valleys, and enduring local traditions await.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Understanding and Tasting The Real Bouillabaisse of Marseille
April 3, 2015
During a visit to a restaurant at the Vieux-Port in Marseille, we sampled “charter” Bouillabaisse. Bouillabaisse is a seafood soup with pieces of fish and crustaceans. The soup is so special that in 1980, eleven of the top chefs in Marseille created the “Bouillabaisse Charter”. Ginger and Nutmeg’s original blog post: The Real Bouillabaisse of Marseille is reproduced …
Easy Saffron Panna Cotta Recipe
February 27, 2019
This panna cotta recipe is made with local saffron, light and refreshing the perfect dessert to enjoy at the end of any meal. Panna cotta (cooked cream) is a dessert with Italian origins. …
Fall Soup Recipe: Butternut Squash Soup with Roast Scallops
October 6, 2017
This is a lovely velvety soup garnished with sautéed scallops and crispy bacon lardons. Perfect as a starter for a winter dinner party, or a warming lunch with plenty of crusty French bread. If you can’t get scallops or don’t like them, replace with gently sautéed sliced mushrooms. …
Steamed Cod Fish with Basil Ratatouille
May 24, 2021
Easy to prepare, cod is a white fish with a mild flavour that is perfect to pair with bright, colourful vegetables. This dish is an excellent addition to some rice or pasta or great served on its own. We made a traditional Provencal ratatouille as a side dish, the recipe is below. Enjoy the bright, …
No Comment