This week, I am excited to share with you one of my all-time favorite seafood recipes – Seared Scallops with Citrus Beurre Blanc. The delicate and buttery flavor of the scallops, combined with the tanginess of the citrus sauce, creates a harmonious symphony of flavors that is sure to impress your taste buds.

I first discovered this recipe while dining at a charming little coastal town in France. It was a sunny afternoon, and I found myself craving something light, yet indulgent. The local chef recommended their signature dish – Seared Scallops with Citrus Beurre Blanc. As I took my first bite, I was transported to a world of culinary bliss. The tender scallops, perfectly seared to a golden brown, paired beautifully with the vibrant and tangy citrus sauce. It was a moment of pure gastronomic delight.

Now, let’s dive into the recipe. Here’s what you’ll need:

Ingredients:
– 8 large scallops
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 3 shallots, finely chopped
– 1/2 cup white wine
– Juice of 1 lemon
– Juice of 1 orange
– Zest of 1 lemon
– Zest of 1 orange
– 1/2 cup heavy cream
– Chopped fresh parsley, for garnish

Step 1: Preparing the Scallops
Start by patting dry the scallops with a paper towel. This will ensure a nice sear and prevent them from becoming too watery. Season both sides of the scallops with salt and pepper.

Step 2: Searing the Scallops
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the scallops to the pan, making sure to leave enough space between them. Sear the scallops for about 2-3 minutes on each side until they are golden brown and have a slightly caramelized crust. Be attentive, as scallops cook quickly!

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Step 3: Preparing the Citrus Beurre Blanc
Remove the scallops from the skillet and set them aside on a plate. In the same skillet, melt the butter over medium heat. Add the finely chopped shallots and sauté until they become translucent and fragrant.

Next, deglaze the pan by adding white wine, lemon juice, orange juice, lemon zest, and orange zest. Bring the mixture to a simmer and let it reduce by half. This will intensify the flavors and create a rich sauce.

Step 4: Finishing the Sauce
Once the liquid has reduced, slowly whisk in the heavy cream. Continue whisking until the sauce thickens slightly and coats the back of a spoon. This should take around 3-4 minutes. Season with salt and pepper to taste.

Step 5: Plating
Place the seared scallops back into the skillet with the citrus beurre blanc. Spoon the sauce over the scallops to coat them evenly. Let them warm through for a minute or two.

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Step 6: Serving
Transfer the scallops with citrus beurre blanc to individual serving plates. Sprinkle with freshly chopped parsley for an added touch of freshness and color. Serve immediately and enjoy!

Variations and Tips:
– For an extra layer of flavor, you can add a splash of white wine or a squeeze of lemon juice directly to the beurre blanc sauce while it’s simmering.
– If you prefer a lighter version, you can substitute the heavy cream with half-and-half or whole milk.
– This dish pairs wonderfully with a side of sautéed asparagus or a fresh green salad tossed in a light vinaigrette.
– Feel free to experiment with different citrus fruits such as grapefruit or lime to add a unique twist to the sauce.

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So there you have it – Seared Scallops with Citrus Beurre Blanc, a dish that will transport your taste buds to the shores of France. It is a recipe that perfectly balances delicate flavors, offering a dining experience that is both luxurious and refreshing. I hope you try this recipe and enjoy it as much as I do. Bon appétit!