Prep time: 15 minutes
Cook time: 15-20 minutes
To establish a beautifully caramelized, lovely crisp on the outside, tender on the inside scallop, be sure the scallops are dry and the skillet and oil are very hot. The season for sea scallops can be autumn, spring and late summer.
12 sea scallops, adductor muscle removed on side
Sea salt and ground pepper
2 tbsp. canola oil
1 tbsp. unsalted butter
Flour for dredging (optional)
Blood Orange Beurre Blanc
1 tsp. orange zest
Juice from 2 oranges
1 tbsp. minced shallots
1/4 cup dry white wine
2 tbsp. heavy whipping cream
8 tbsp. (1 stick) cold unsalted butter
2 tbsp. tarragon or chives
Sea salt to taste
Pinch of freshly ground pepper
Add shallots, orange juice, zest and wine in a medium sauce pan and stir to combine.
Place over medium heat and reduce liquid until syrupy. (about 6-8 minutes)
Stir in the cream and simmer for about 1-2 minutes.
Turn off heat and add butter in pieces at a time while whisking until the sauce is emulsified to thicker and creamy. Stir in chives or tarragon and taste for seasoning. Cover with foil and keep warm while searing the scallops.
Pat scallops with paper towels. Season both sides of scallops with salt and pepper. In a large skillet on medium to high heat, add canola oil until shimmering with a dash of butter.
Gently add scallops and sear until browned on both sides and opaque in the center. (2-3 minutes on each side, depending on the size)
In a shallow bowl, spoon beurre blanc sauce in the center of bowl, and place 2-3 scallops on top of the sauce. Sprinkle with chives or tarragon.