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

Equipment

Ingredients
  

  • 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

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.
Keyword Carrots, Saffron, Scallops
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