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.