David Scott AllenFish & SeafoodMain CourseProvencal RecipesTaste

Seared Scallops with a Citrus Beurre Blanc Sauce

Scallops 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 Citrus Sauce

Seared Scallops, Tarragon Beurre Blanc, Saffron Carrots

David Scott Allen
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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine French, Provencal
Servings 4 people


  • 1/2 cup White Wine
  • 2 tbsp Strained Fresh Lemon Juice
  • 2 tbsp Strained Fresh Orange Juice
  • 1 Shallot Peeled and Quartered
  • 1 Tarragon Densely-Leafed Sprig
  • Salt
  • Freshly Ground White Pepper
  • 4 large (fat) Carrots peeled
  • 8 tsp Unsalted Butter divided
  • 1/2 tsp Packed Saffron Threads
  • 12 large Sea Scallops about 1 1/3 pounds, tough muscle removed
  • 2 tbsp Flour
  • a bunch of Fresh Tarragon chopped for garnish


  • 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.


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.
Keyword Carrots, Saffron, Scallops
Tried this recipe?Let us know how it was!

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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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