There’s a certain exhilaration that fills my kitchen when I decide to whip up something special, and today, that delight comes in the form of Golden Scallops with Citrus Beurre Blanc & Fennel Slaw. With their golden-brown crust and buttery richness, these succulent scallops transform into a gourmet seafood experience that feels like a fine dining treat, yet is incredibly easy to make at home.
Picture this: the tangy citrus beurre blanc dances on your palate while the crisp fennel slaw gives a refreshing crunch that balances the dish perfectly. Whether I’m entertaining guests or just treating myself to a simple weeknight meal, this recipe never disappoints.
And here’s the best part—it’s versatile too! Need a dairy-free option? I’ve got you covered. Join me as we embark on crafting this elegant feast that promises to tantalize your taste buds without taking hours in the kitchen.
Why Choose Golden Scallops with Citrus Beurre Blanc?
Elevated dining at home: This recipe effortlessly brings restaurant-quality elegance to your table, perfect for impressing guests.
Quick and simple: With minimal prep and cooking time, you can enjoy gourmet flavors without the fuss.
Flavor harmony: The rich beurre blanc and vibrant fennel slaw create a delightful contrast, making each bite a new experience.
Flexible options: Easily modify the ingredients to suit dietary preferences, from dairy-free to various fruits in the slaw.
Ideal for any occasion: Whether it’s a cozy weeknight dinner or a festive gathering, this dish caters to all settings.
Golden Scallops Ingredients
• For a luscious meal experience!
For the Scallops
• Sea Scallops – Freshness is key; select firm, plump scallops for the best flavor.
• Olive Oil – Ideal for cooking; avocado oil can be used for a milder taste.
• Salt & Pepper – Essential for seasoning; adjust based on personal preference.
For the Citrus Beurre Blanc
• White Wine – Adds depth; opt for a dry sparkling wine as a tasty alternative.
• Citrus Juice – Freshly squeezed from lemon, orange, and grapefruit to give tang; avoid bottled juice if possible for superior taste.
• Shallot – Provides aromatic flavor; a small onion works well in a pinch.
• Unsalted Butter – Essential for emulsification; switch to vegan butter for a delightful dairy-free option.
For the Fennel Slaw
• Fennel Bulb – Adds crunch and a slight anise flavor; celery can substitute for a different texture.
• Apple – Provides sweetness and crunch; pears can also be an excellent alternative for added sweetness.
• Fresh Lemon Juice – Brightens flavors and crucial for acidity; indispensable in the slaw.
• Fennel Fronds – Perfect for garnish; fresh herbs like parsley can stand in if needed.
This Golden Scallops with Citrus Beurre Blanc & Fennel Slaw will surely elevate your home dining experience!
How to Make Golden Scallops with Citrus Beurre Blanc
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Combine Ingredients: In a saucepan, mix white wine, citrus juice, and chopped shallots. Bring to a gentle simmer over medium heat, and let it reduce by half—this should take about 5 minutes.
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Whisk in Butter: Gradually add cold, cubed unsalted butter to the saucepan, whisking continuously until the sauce is emulsified and creamy. This can take about 3-4 minutes. Once ready, strain the sauce through a fine mesh, season to taste, and keep warm.
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Mix Fennel Slaw: In a bowl, toss together sliced fennel, apple, olive oil, and fresh lemon juice. Season with salt and pepper, and let it sit for 10 minutes for flavors to meld together while you focus on the scallops.
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Sear Scallops: Rinse the scallops under cold water and pat them dry with paper towels—this helps achieve a golden crust. Season well with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering, then add the scallops. Cook for 2 minutes on each side until they turn a beautiful golden brown.
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Plate the Dish: Spoon a generous amount of the citrus beurre blanc onto each plate, gently place the seared scallops on top, and finish with a mound of fennel slaw. Garnish with fresh fennel fronds for an added touch of elegance.
Optional: Serve with crusty bread to soak up the delicious sauce!
Exact quantities are listed in the recipe card below.
Make Ahead Options
Golden Scallops with Citrus Beurre Blanc & Fennel Slaw is a fantastic choice for meal prep! You can prepare the citrus beurre blanc sauce up to 24 hours in advance and store it in the refrigerator, simply reheating it gently before serving to maintain its creamy texture. Additionally, you can slice the fennel and apple for the slaw up to 3 days ahead, tossing them with lemon juice to prevent browning. On the day you plan to serve, all that’s left is to sear the scallops (which only takes about 4 minutes) and assemble the dish. This way, you can enjoy a gourmet meal with minimal effort, saving precious time on busy weeknights!
Storage Tips for Golden Scallops
Fridge: Store leftover scallops in an airtight container in the refrigerator for up to 2 days to maintain freshness.
Freezer: For longer storage, freeze cooked scallops in a single layer on a baking sheet, then transfer to a freezer bag. They can last up to 2 months.
Reheating: Reheat scallops gently in a skillet over low heat, avoiding the microwave to prevent rubbery texture.
Beurre Blanc: The citrus beurre blanc can be stored in the fridge for up to 3 days in a sealed jar; re-emulsify lightly over low heat before using.
Expert Tips for Golden Scallops
Dry Scallops: Always pat the scallops dry before cooking. Moisture can prevent a proper sear and golden crust.
Watch the Butter: When making the beurre blanc, add the butter slowly and whisk continuously to prevent separation.
Avoid Overcrowding: Cook scallops in batches if necessary; overcrowding the pan steams them instead of searing, affecting the flavor.
Tempering Wine: To enhance the flavor, use a quality white wine that you would enjoy drinking to prepare the beurre blanc.
Time Management: Prepare the fennel slaw while the beurre blanc simmers to save time and keep everything fresh for serving.
These tips will help you create the perfect Golden Scallops with Citrus Beurre Blanc & Fennel Slaw!
Golden Scallops Variations
Feel free to customize this dish to suit your flavor preferences and dietary needs!
- Dairy-Free: Swap unsalted butter for vegan butter to create a creamy beurre blanc without dairy.
- Wine-Free: Replace white wine with vegetable broth or a splash of apple cider vinegar to maintain flavor without alcohol.
- Citrus Twist: Experiment with different citrus juices like lime or blood orange for a unique flavor profile.
- Crunchy Add-Ins: Add toasted nuts like almonds or macadamias to the slaw for an extra crunch and nutty flavor.
- Herb Infusion: Incorporate fresh herbs like dill or basil into the slaw to enhance the dish’s brightness.
- Heat Level: Sprinkle a pinch of red pepper flakes into the beurre blanc for a subtle spicy kick that pairs well with scallops.
- Fruity Variation: Substitute apples in the slaw for different fruits, like mango or pomegranate seeds, for interesting textures and sweetness.
- Veggie Boost: Add thinly sliced radishes or carrots to the fennel slaw for additional color and crunch.
Each variation offers a new experience, allowing you to make this gorgeous dish your own!
What to Serve with Golden Scallops with Citrus Beurre Blanc & Fennel Slaw?
Create a delightful dining experience with these complementary sides that enhance your dish’s flavors.
- Creamy Risotto: The velvety texture of risotto beautifully contrasts the crisp slaw while soaking up the citrus beurre blanc.
- Garlic Roasted Asparagus: Tender, garlicky asparagus adds a lovely earthy flavor and bright green color that complements the scallops.
- Crispy Baguette: Perfect for mopping up the rich beurre blanc; the crunch of crusty bread adds an enjoyable texture to every bite.
- Chilled Sauvignon Blanc: This crisp, refreshing wine enhances the citrus notes of the beurre blanc and balances the richness of the scallops.
- Light Green Salad: A simple mixed greens salad with a light vinaigrette cleanses the palate while offering a fresh crunch.
- Herbed Quinoa: Nutty quinoa flavored with fresh herbs provides a wholesome and protein-rich side that pairs well with seafood.
- Roasted Baby Potatoes: These golden bites add a rustic touch and a satisfying crunch that complements the dish’s elegance.
- Zesty Lemon Tart: Conclude your meal with a tart, citrusy dessert that echoes the bright flavors of the beurre blanc and leaves a refreshing finish.
Golden Scallops with Citrus Beurre Blanc & Fennel Slaw Recipe FAQs
How do I know if the scallops are fresh?
Absolutely! When selecting sea scallops, look for those that are firm and plump, with a clean, ocean-like smell. They should have a translucent appearance and no dark spots all over. If they look slimy or have an off-putting odor, it’s best to steer clear.
What’s the best way to store leftover scallops?
Leftover scallops can be stored in an airtight container in the refrigerator for up to 2 days. Make sure they’re completely cooled before sealing. To maintain the best texture, avoid overcrowding the container.
Can I freeze cooked scallops?
Yes! To freeze your cooked scallops, lay them out in a single layer on a baking sheet first. Once they’re frozen solid (about 2-3 hours), transfer them to a zip-top freezer bag. They can be safely stored in the freezer for up to 2 months. When you’re ready to enjoy them, move them to the fridge overnight to defrost, then reheat gently in a skillet.
What if my beurre blanc sauce separates?
No worries! If your beurre blanc splits, it’s typically due to adding the butter too quickly. To fix it, try whisking in a small amount of cold water or lemon juice over low heat while continuously whisking. If the sauce is too warm, it can break; cooling it slightly before re-emulsifying can help too. Just remember to add the butter in small pieces slowly to start!
Can this recipe accommodate dietary restrictions?
Very! For those needing a dairy-free option, simply substitute the unsalted butter in the beurre blanc with a high-quality vegan butter. Feel free to experiment with a variety of fruits in the slaw (like pears or even carrots) to adjust to your taste and dietary needs. Just remember to adjust seasoning to enhance those flavors.
How long can I store the citrus beurre blanc?
You can store leftover citrus beurre blanc in a sealed jar in the refrigerator for up to 3 days. When you’re ready to use it again, gently reheat it over low heat while whisking continuously to bring that beautiful emulsification back together. Enjoy the tangy goodness again!
Savor Golden Scallops with Citrus Beurre Blanc & Fennel Slaw
Ingredients
Equipment
Method
- In a saucepan, mix white wine, citrus juice, and chopped shallots. Bring to a gentle simmer over medium heat, and let it reduce by half—this should take about 5 minutes.
- Gradually add cold, cubed unsalted butter to the saucepan, whisking continuously until the sauce is emulsified and creamy. This can take about 3-4 minutes. Once ready, strain the sauce through a fine mesh, season to taste, and keep warm.
- In a bowl, toss together sliced fennel, apple, olive oil, and fresh lemon juice. Season with salt and pepper, and let it sit for 10 minutes for flavors to meld together while you focus on the scallops.
- Rinse the scallops under cold water and pat them dry with paper towels. Season well with salt and pepper. Heat olive oil in a skillet over medium-high heat until shimmering, then add the scallops. Cook for 2 minutes on each side until they turn a beautiful golden brown.
- Spoon a generous amount of the citrus beurre blanc onto each plate, gently place the seared scallops on top, and finish with a mound of fennel slaw. Garnish with fresh fennel fronds for an added touch of elegance.