Golden Scallops With Citrus Beurre Blanc & Fennel Slaw Recipe

I present Scallops With Fennel: golden scallops finished with citrus beurre blanc and a crisp fennel slaw for an elegant, easy-to-make gourmet dish.

I love how golden sea scallops catch the light, then pair them with a crunchy fennel bulb slaw for a contrast that keeps you coming back. It’s playful but grown up, kinda like something you’d spy under Scallops With Fennel on a menu, yet simple enough to make at home.

The flavors feel bright and slightly surprising, and every bite begs a second one, you’ll want to know what I’m hiding in there. This leans toward Fine Dining Seafood Dishes without the fuss, so if you like bold textures and clean flavors, this one will make you curious.

Ingredients

• Sea scallops: sweet and juicy, packed with protein low in carbs.
• Unsalted butter: rich mouthfeel provides silky sauce, adds saturated fat and flavor.
• Shallot: mild oniony sweetness gives depth, low calories little sugar.
• Lemon: bright acid, it cuts richness and adds vitamin C and tang.
• Orange: sweeter citrus adds fragrance and subtle sugar to balance sour.
• Fennel bulb: crunchy and anisey, adds fiber and a light licorice note.
• Extra virgin olive oil: fruity fat, heart healthy monounsaturated fats, coats everything.
• Dijon mustard: sharp tang, helps emulsify dressings, tiny calories but big punch.

Ingredient Quantities

• sea scallops, 1 lb (about 450 g)
• kosher salt, 1 tsp
• freshly ground black pepper, 1/2 tsp
• olive oil, 1 1/2 tbsp
• unsalted butter, 2 tbsp
• shallot, 1 small (about 2 tbsp)
• dry white wine, 1/2 cup (120 ml)
• white wine vinegar, 2 tbsp
• heavy cream, 1 tbsp
• cold unsalted butter, 6 tbsp (about 85 g)
• lemon juice, 2 tbsp
• orange juice, 2 tbsp
• lemon zest, 1 tsp
• orange zest, 1 tsp
• fennel bulb, 1 large (about 300 g)
• red onion, 1/4 small
• extra virgin olive oil, 2 tbsp
• dijon mustard, 1 tsp
• honey, 1 tsp
• fresh fennel fronds, a few sprigs
• fresh parsley or chives, 2 tbsp
• lemon wedges, 4

How to Make this

1. Pat the sea scallops (1 lb) very dry with paper towels, remove any little side muscle, then season both sides with about 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; drying is key so they get a proper crust.

2. Make the fennel slaw first so it can mellow: thinly slice the fennel bulb and 1/4 small red onion (a mandoline is great here if you got one), toss with 2 tbsp extra virgin olive oil, 1 tsp dijon mustard, 1 tsp honey, a squeeze from one lemon wedge (reserve the other wedges for serving), chopped fresh fennel fronds and 2 tbsp chopped parsley or chives, season to taste and set aside in the fridge while you cook.

3. Heat a heavy skillet over medium high until very hot, add 1 1/2 tbsp olive oil and 2 tbsp unsalted butter; when the butter foams add scallops spaced apart, don’t move them for
1.5 to 2 minutes so they get a deep golden crust, flip and cook another 1 to
1.5 minutes until just opaque; remove to a warm plate and cover loosely.

4. In the same pan lower heat to medium, add the minced shallot (about 2 tbsp) and sweat quickly for 30 to 60 seconds until soft but not brown, scrape up any brown bits with a wooden spoon.

5. Pour in 1/2 cup dry white wine and 2 tbsp white wine vinegar, raise heat and reduce until only a few tablespoons remain and the alcohol smell is gone, this concentrates the flavor and builds the sauce base.

6. Stir in 1 tbsp heavy cream, then remove the pan from heat and whisk in cold unsalted butter (6 tbsp) cut into small cubes a few pieces at a time so the sauce emulsifies and becomes silky; if it looks like it might separate, take it off the heat and add butter more slowly.

7. Finish the citrus beurre blanc by stirring in 2 tbsp lemon juice, 2 tbsp orange juice, 1 tsp lemon zest and 1 tsp orange zest, taste and season with a bit more salt and pepper if needed; optional tip strain the sauce for an ultra smooth finish.

8. Plate by spooning a bed of fennel slaw on each plate, arrange the golden scallops on top, then spoon warm citrus beurre blanc over the scallops so it pools around them.

9. Garnish with extra fennel fronds and the remaining chopped parsley or chives, serve immediately with the reserved lemon wedges (about 3 left) so guests can add more brightness if they want; final tip dont overcook the scallops or reheat the sauce to boiling or it will break.

Equipment Needed

1. Heavy skillet (cast iron or stainless steel) for a good sear on the scallops
2. Sharp chef knife and cutting board for trimming scallops and slicing fennel and onion
3. Mandoline or very sharp knife for paper thin fennel slices, if you got one
4. Mixing bowl for the slaw and to toss the dressing in
5. Whisk for the vinaigrette and for smoothing the sauce
6. Wooden spoon or spatula to scrape up those brown bits in the pan
7. Tongs or a fish spatula to flip and transfer scallops without squishing them
8. Measuring spoons and a 1/2 cup measure plus paper towels to pat scallops dry and keep things tidy

FAQ

Golden Scallops With Citrus Beurre Blanc & Fennel Slaw Recipe Substitutions and Variations

• Sea scallops — swap for large shrimp (16-20 count) or firm white fish like halibut or cod. Shrimp sears in about the same time, fish needs slightly longer and cut into thick pieces, texture will be different but still great.
• Dry white wine — use low sodium chicken or vegetable broth plus 1 tsp lemon juice, or dry vermouth, or 1 tbsp white wine vinegar diluted with 3 tbsp water. Keeps the acidity without the alcohol taste.
• Heavy cream (1 tbsp) — replace with half and half, or whole milk plus 1 tsp melted butter, or a spoonful of plain Greek yogurt thinned with milk and added off the heat. Works to give richness without splitting the sauce.
• Fennel bulb — substitute thinly sliced celery for crunch and add a pinch of crushed fennel seeds or a few chopped fennel fronds for that anise note, or use jicama or crisp apple for sweet crunch if you dont like anise flavor.

Pro Tips

– Pat scallops super dry and let them sit at room temp for 15 minutes before cooking. If theyre wet they will steam not sear, and you wont get that nice brown crust.

– Get the pan screaming hot and dont crowd it. Cook in one layer so each scallop gets direct contact with the pan, and use a bit of oil first then add butter so the butter browns but doesnt burn.

– When you finish the beurre blanc, whisk in the cold butter off the heat, a few cubes at a time, and go slowly. If it looks like it might break stop adding and whisk longer, or remove the pan from the heat and add cooler butter to bring it back together. Strain for a super silky sauce.

– Make the fennel slaw at least 30 minutes ahead and keep it chilled. The flavors mellow and the fennel softens a touch. If the onion is too sharp soak the slices in cold water for 5 minutes then drain well before tossing.