Seared Scallops with Blood Orange Beurre Blanc and Blood Orange and Fennel Salad
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A Note from Feedfeed
Dive into some of the best seasonal citrus with this simple yet luxurious meal - Seared Scallops in a Blood Orange Beurre Blanc with a fresh Blood Orange and Fennel Salad. We're using Sunkist® Blood Oranges which are in peak season from December through June. These oranges pair perfectly with light seafood as they offer a distinct, rich orange taste with a hint of fresh raspberry. Feeling intimidated by the scallops? Don't be! They get a quick sear on both sides before making the citrus-infused beurre blanc sauce as the perfect accompaniment.
- Recipe Card
Recipe Card
For the Scallops and Salad:
ingredients
- 2 tablespoons olive oil, divided
- Kosher salt, as needed
- Black pepper, freshly ground, as needed
- 1 small bulb fennel, core removed, thinly sliced and fronds roughly chopped
- 2 peeled and sliced into 1/4" wheels Sunkist® Blood Oranges
- 1 pound scallops, patted dry and muscle removed
- 1/4 cup fresh parsely, roughly chopped
For the Blood Orange Beurre Blanc:
ingredients
- 1 shallot, minced
- 1 cup dry white wine
- 2 Sunkist® Blood Oranges, juiced, about 1/4 cup
- 1 tablespoons heavy cream, plus more if needed
- Kosher salt, as needed
- White pepper, as needed
- 1 tablespoon chives, chopped
Method
Step 1
In a large mixing bowl, add the thinly shaved fennel, fennel fronds and cut Sunkist® Blood Oranges. Drizzle 1 tablespoon of olive oil over top and season with salt and pepper. Gently toss to combine. Set aside.
Step 2
For the scallops, line a plate with paper towels and add the scallops. Using a second paper towel, pat the scallops dry. Season with salt and pepper on both sides.
Step 3
In a large skillet on medium-high heat, add the remaining olive oil. Once the oil is shimmering, add the scallops, making sure not to overcrowd the pan. Work in batches, if necessary. Sear until deeply golden brown, about 2-4 minutes, and flip the scallops, repeating on the other side. Remove the skillet from the heat, transfer the scallops to a plate and set aside.
Step 4
Next, make the blood orange beurre blanc. To a small skillet, add the shallots, white wine and Sunkist® Blood Orange Juice on high heat. Reduce the mixture down to roughly 2 tablespoons of liquid, then add the cream. Bring to a boil and then reduce the heat to low.
Step 5
Add the butter, one cube at a time, whisking constantly, until each cube is fully incorporated before adding the next one. If the mixture gets too hot and begins to simmer, remove from the heat until the bubbles subside. Then return to the heat, all the while whisking and slowly adding cubes of butter. Once all of the butter has been added and the mixture is emulsified remove from the heat and season with salt and white pepper.
Step 6
For serving, use a slotted spoon to transfer the Sunkist® Blood Orange and fennel mixture to a large serving platter. Top with seared scallops and finish with the blood orange beurre blanc. Garnish with additional fennel fronds and parsley leaves, if desired.