Welcome to another delightful recipe that’s bound to elevate your culinary skills—Golden Scallops with Citrus Beurre Blanc & Crisp Fennel Slaw. If you’re a fan of gourmet seafood dishes, this recipe offers the perfect blend of buttery richness and refreshing crunch. Whether you’re preparing an elegant dinner for guests or a simple weeknight meal, these golden seared scallops are an exquisite addition to your table. Dive into this recipe for a flavor-packed dish that is as satisfying as it is simple to make!
Introduction
Originating from French cuisine, Golden Scallops with Citrus Beurre Blanc & Crisp Fennel Slaw is a refined dish that brings together contrasting textures and flavors. The buttery richness of the scallops paired with the zesty citrus beurre blanc and crisp fennel slaw makes this a standout dish. Perfect for a winter dinner, it’s light, refreshing, and bursting with vibrant flavors that are sure to delight your taste buds.
Looking for other similar recipes? Check out the delightful Grilled Chicken with Pineapple Glaze for a tropical twist on classic chicken.
Ingredients for Golden Scallops
Golden Scallops:
- 12 large sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt & pepper, to taste
Citrus Beurre Blanc:
- 1/4 cup white wine
- 1/4 cup fresh citrus juice (lemon, orange, and grapefruit)
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cubed and cold
- Salt & pepper, to taste
Crisp Fennel Slaw:
- 1 large fennel bulb, thinly sliced
- 1 apple, thinly sliced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt & pepper, to taste
- Fresh fennel fronds, for garnish
Optional Substitutions:
- For a dairy-free option, replace butter in the beurre blanc with a vegan butter alternative.
- Use a different fruit, like pear, instead of apple in the slaw for added sweetness.
How to Make Golden Scallops – Step by Step
Step 1: Prepare the Citrus Beurre Blanc
In a saucepan, combine the white wine, citrus juice, and finely chopped shallots. Bring the mixture to a simmer and reduce it by half. Then, gradually whisk in the cold, cubed butter, one piece at a time. This creates a silky, emulsified sauce. Strain to remove the shallots, season with salt and pepper, and keep the sauce warm.
Step 2: Make the Crisp Fennel Slaw
In a large bowl, toss together thinly sliced fennel and apple. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Set the slaw aside to allow the flavors to meld together.
Step 3: Cook the Scallops
Pat the sea scallops dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add the scallops to the pan and cook for approximately 2 minutes on each side, until they develop a golden-brown crust. Remove from heat and set aside.
Step 4: Assemble the Dish
To serve, spoon a generous portion of the citrus beurre blanc onto each plate. Arrange the scallops on top of the sauce and finish with a handful of the crisp fennel slaw. Garnish with fresh fennel fronds for added flair.
Helpful Tips for Golden Scallops
- Scallops Tip: Ensure your scallops are completely dry before searing them. This helps achieve a perfect golden crust.
- Beurre Blanc Tip: Whisk in the butter slowly over low heat to avoid separating the sauce.
- Slaw Tip: Make the slaw in advance and refrigerate it for up to an hour for enhanced flavor.
Cooking Tips for the Best Golden Scallops
- Perfect Searing: Use a heavy-bottomed skillet, such as cast iron, for the best sear on your scallops.
- Optimal Heat: Scallops cook quickly. Overcooking them will result in a rubbery texture, so watch them closely.
- Best Citrus Selection: Use fresh citrus juices for the beurre blanc to ensure the sauce has a bright, tangy flavor.
Serving Suggestions for Golden Scallops
This dish pairs beautifully with light, crisp side dishes. Serve it alongside a chilled white wine, such as Sauvignon Blanc, or a refreshing summer salad. For a heartier meal, consider serving the scallops with Rustic Potato Gratin or buttery mashed potatoes.
Nutritional Information
Per serving:
- Calories: 400
- Fat: 28g
- Carbohydrates: 18g
- Protein: 25g
- Vitamins: Rich in Omega-3 fatty acids, Vitamin C, and Potassium.
Storage and Leftovers for Golden Scallops
To store leftover scallops, place them in an airtight container in the refrigerator. They will keep for up to two days. When reheating, avoid microwaving as it can make the scallops rubbery. Instead, gently warm them in a skillet over low heat.
Frequently Asked Questions (FAQs) for Golden Scallops
1. Can I use frozen scallops?
Yes, but make sure to fully thaw and dry them before cooking.
2. How do I know when the scallops are cooked?
Scallops are done when they turn opaque and have a golden crust on both sides.
3. Can I substitute the fennel in the slaw?
Yes, you can use celery or cabbage for a different crunch.
4. How do I store leftover beurre blanc?
You can refrigerate beurre blanc for up to 2 days and gently reheat it over low heat, whisking constantly to re-emulsify.
Related Recipes for Golden Scallops Lovers
- Golden Seared Scallops with Smoky Sweet Corn Cream
A richer take on seared scallops with a creamy, smoky sauce that complements the seafood’s delicate flavor. - Grilled Chicken with Pineapple Glaze
For another light and refreshing meal, try this grilled chicken dish with a sweet pineapple glaze.
Conclusion
Give this Golden Scallops with Citrus Beurre Blanc & Crisp Fennel Slaw recipe a try, and you’ll experience an extraordinary fusion of flavors. It’s a restaurant-quality dish that’s easy enough to make at home. If you try it, I’d love to hear your feedback—feel free to share your variations or favorite pairing suggestions in the comments below!
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Golden Scallops with Citrus Beurre Blanc & Fennel Slaw
Description
Welcome to another delightful recipe that’s bound to elevate your culinary skills—Golden Scallops with Citrus Beurre Blanc & Crisp Fennel Slaw. If you’re a fan of gourmet seafood dishes, this recipe offers the perfect blend of buttery richness and refreshing crunch. Whether you’re preparing an elegant dinner for guests or a simple weeknight meal, these golden seared scallops are an exquisite addition to your table. Dive into this recipe for a flavor-packed dish that is as satisfying as it is simple to make!
Ingredients
- 12 large sea scallops, side muscle removed
- 2 tbsp olive oil
- Salt & pepper, to taste
Citrus Beurre Blanc:
- 1/4 cup white wine
- 1/4 cup fresh citrus juice (lemon, orange, and grapefruit)
- 1 shallot, finely chopped
- 1/2 cup unsalted butter, cubed and cold
- Salt & pepper, to taste
Crisp Fennel Slaw:
- 1 large fennel bulb, thinly sliced
- 1 apple, thinly sliced
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- Salt & pepper, to taste
- Fresh fennel fronds, for garnish
Optional Substitutions:
- For a dairy-free option, replace butter in the beurre blanc with a vegan butter alternative.
- Use a different fruit, like pear, instead of apple in the slaw for added sweetness.
Instructions
Step 1: Prepare the Citrus Beurre Blanc
In a saucepan, combine the white wine, citrus juice, and finely chopped shallots. Bring the mixture to a simmer and reduce it by half. Then, gradually whisk in the cold, cubed butter, one piece at a time. This creates a silky, emulsified sauce. Strain to remove the shallots, season with salt and pepper, and keep the sauce warm.
Step 2: Make the Crisp Fennel Slaw
In a large bowl, toss together thinly sliced fennel and apple. Drizzle with lemon juice and olive oil, then season with salt and pepper to taste. Set the slaw aside to allow the flavors to meld together.
Step 3: Cook the Scallops
Pat the sea scallops dry and season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering. Add the scallops to the pan and cook for approximately 2 minutes on each side, until they develop a golden-brown crust. Remove from heat and set aside.
Step 4: Assemble the Dish
To serve, spoon a generous portion of the citrus beurre blanc onto each plate. Arrange the scallops on top of the sauce and finish with a handful of the crisp fennel slaw. Garnish with fresh fennel fronds for added flair.
Notes
- Scallops Tip: Ensure your scallops are completely dry before searing them. This helps achieve a perfect golden crust.
- Beurre Blanc Tip: Whisk in the butter slowly over low heat to avoid separating the sauce.
- Slaw Tip: Make the slaw in advance and refrigerate it for up to an hour for enhanced flavor.
