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.
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