Scallops are inherently sweet, so adding the sweet flavors of butter, tarragon, and carrots to the scallops just adds more sweetness to the dish. It is delicate and delicious, but my taste buds crave a little contrast.

In walks lemon, empirically tart, bright and everything the other flavors aren’t. Lemon by itself is a face scruncher but, combined in the right proportion of orange juice, it’s a beautiful marriage of sweet and tart.

Markipedia wondered if the beurre blanc was too tart. I don’t think so; the key to this dish is making sure that each forkful combines all the flavors. The succulent sweetness of the briny sea scallops and the earthy sweet carrots come alive with the citrusy tarragon beurre blanc and create a perfect balance. If it’s too tart for you, just add a pinch of sugar to the sauce.

While there are several parts to this dish, each is simple and easy to manage. I serve this followed by a green salad, but a green vegetable on the side would be nice, as well. I paired the scallops with a rosé from Clos Beylesse — read more about that on the Provence WineZine.

~ David

46 Comments

  1. Provençal Pairings: Wine with Food Rhapsody en Bleu - Provence WineZine

    September 3, 2022 at 4:14 am

    […] love them and they pair so beautifully with Provence rosés. This week’s recipe is for seared scallops served on a bed of saffron carrot ribbons, drizzled with a tarragon beurre blanc. Just delicious and a stunning pairing with this month’s […]

    Reply
  2. Eha

    September 3, 2022 at 4:53 am

    Absolute perfection in ingredients, recipe, method and the very elegant plating. Shall not change anything bar fishing my favourite crockery out of the buffet. – *smile* Shall picture this when going to sleep soon . . . thanks ! Oh, love the way you have cut the carrots . . .

    Reply
    • Cocoa & Lavender

      September 3, 2022 at 8:44 am

      Why thanks so much! It’s a truly delicious combination — I hope you get a chance to try it!

      Reply
  3. Fran @ G'day Souffle

    September 3, 2022 at 6:05 am

    Yep- sign me up for some of those carrot noodles! I’ve done carrot coins, strips, and brunoise- but never considered noodles or carrot pasta before!

    Reply
    • Cocoa & Lavender

      September 3, 2022 at 8:45 am

      I was surprised at how flexible the carrots became after just a few minutes in the sauté pan. Glad you like the recipe, Fran!

      Reply
  4. Ron

    September 3, 2022 at 6:33 am

    An absolutely perfect balance of flavors and colors. We love scallops so this would be a wonderful treat on our table. The addition of the carrot pasta is brilliant. Lucky for us, our local carrot crop is just showing up at our market, and diver scallops will be available in a few weeks. This one is on my must-cook bucket list.

    Reply
    • Cocoa & Lavender

      September 3, 2022 at 8:46 am

      Diver scallops are the best, aren’t they Ron? I hope you and Eva enjoy this!

      Reply
  5. John / Kitchen Riffs

    September 3, 2022 at 7:36 am

    Wow. This looks amazing. Love scallops (I have to — they’re Mrs KR’s favorite food!), so will be making this. This is really a superb dish, with a fun medley of flavors. Thanks!

    Reply
    • Cocoa & Lavender

      September 3, 2022 at 8:47 am

      I do hope you make them for Mrs. KR, John — you must have an anniversary or special occasion coming up?

      Reply
  6. Ronit

    September 3, 2022 at 9:27 am

    Simply brilliant dish. Such a perfect mix of ingredients – texture and flavor wise.
    Would love to have it right now.!

    p.s. I think you forgot to add the orange juice in the first instruction line. 🙂

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:12 am

      Thanks, Ronit! I really appreciate the editing note! All taken care of. You know how that goes! 🤷🏼‍♂️🤣

      Glad you like the recipe — it took several tries for me to find the perfect combination. (This the missing orange juice!)

      Reply
      • Ronit

        September 4, 2022 at 12:11 pm

        I definitely know how it goes!
        For some odd reason it’s always easier to detect such small errors on other people’s posts. A mystery! 🙂

        Reply
        • Cocoa & Lavender

          September 4, 2022 at 9:51 pm

          I agree. AND I need to stop making changes to the recipes last minute!

          Reply
  7. Barb

    September 3, 2022 at 11:18 am

    Stunning presentation! The food looks delectable. Scallops are one of our favorite seafoods, so will be making this soon.

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:14 am

      Thanks, Barb! I hope you have a chance to make them soon!

      Reply
  8. Pauline McNee

    September 3, 2022 at 2:19 pm

    Your dish looks like perfection on a plate. I can’t wait to try the flavours of your tarragon beurre blanc, and to buy some fresh scallops, hopefully soon. Fresh scallops are difficult to come by here now. They are mostly available frozen. Love your recipe and presentation thanks David.

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:24 am

      Pauline — thank you so much for kind comment! The good news is that, in testing the recipe, I used frozen scallops one time and they were good! Not as sweet as the fresh ones, but still quite nice.

      Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:25 am

      PS — I tried to email you to let you know I cannot post comments on your blog. I tried all different ways – nothing worked. 🙁 I, traveling and using my iPad, so maybe when I get home and can use the computer it will work!

      Reply
  9. John

    September 3, 2022 at 3:28 pm

    Your scallop recipes always impress me, David. Your effortless flair and elegant touch shine with this one. The ribbons of carrot! Sign me up, for sure.

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:26 am

      Wow, John — you are so kind. That is an amazing compliment coming from you! 🙂

      Reply
  10. sherry M

    September 3, 2022 at 8:19 pm

    this sounds so delicious david. even hubby who won’t eat seafood will have the occasional scallop. i love lemon on everything! it’s one of my desert island choices. yes your presentation photo is great!

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:37 am

      I have a friend who is vegetarian, and really strict… except when it comes to scallops! Maybe she needs to meet Mr. P! Glad you like the recipe and photo!

      Reply
  11. Christina | Christina's Cucina

    September 3, 2022 at 10:33 pm

    Oh yum, yum, yum! I can almost taste these with your detailed description, David! I haven’t had good scallops in ages, but this recipe is deserving of the very best! Thanks for the recipe! 🙂

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 7:38 am

      Thanks, Christina! I have used frozen to fresh diver scallops in testing this recipe — and you know the diver scallops won hands down! But, in a pinch, frozen aren’t half bad!

      Reply
  12. Chef Mimi

    September 4, 2022 at 8:32 am

    Beautiful! You did a fabulous job of searing! Sometimes the searing pales when any liquid is added, like a braise, as you know, and they’re just not as pretty!

    Reply
    • Cocoa & Lavender

      September 4, 2022 at 9:50 pm

      Thanks, Mimi — scallops are my thing and I have been lucky when cooking them!

      Reply
  13. Marcelle

    September 5, 2022 at 9:29 am

    David, you are my go-to person for amazing recipes featuring scallops!!😍 This dish looks light, but so flavorful. Love the use of citrus in this one. Evan and I will enjoy this for a special dinner… perfect for a date night at home. Beautiful food!!

    Reply
  14. sippitysup

    September 5, 2022 at 1:27 pm

    I thought for sure the unexpected guest star in this medley was going to be ginger. But lemon is far more creative. GREG

    Reply
    • Cocoa & Lavender

      September 9, 2022 at 6:54 am

      Hah! Not really, Greg — but I do think the overall combination is what makes this dish special. But now you have me thinking about scallops and ginger!

      Reply
  15. Velva

    September 6, 2022 at 12:50 pm

    David, sea scallops are one my favorite seafoods. I love the delicate nature and how they easily absorb flavors to bring them to a new experience with each recipe. Citrus flavors seem like a natural pairing. As always, this is a fantastic recipe. Thanks for sharing it with us.

    Velva

    Reply
    • Cocoa & Lavender

      September 9, 2022 at 6:56 am

      Thanks so much, Velva — it is a great pairing but it’s so elevated with the tarragon and saffron!

      Reply
  16. Velva

    September 6, 2022 at 12:58 pm

    David,
    Sea scallops are one of my favorites. They are sturdy but delicate, and can absorb almost any flavors. Citrus is such a natural pairing in my opinion-the addition lemon really brightens the flavors. As always, great recipe.

    Best,
    Velva

    Reply
  17. Frank | Memorie di Angelina

    September 7, 2022 at 5:17 am

    Sounds like a fabulous combination of flavors, David! I adore scallops so I’d eat these right up. Fully agree the dish needs a little tartness to balance out the sweetness of the scallops and carrots. And speaking of tartness, I’m going to note down that phrase “face scruncher”—I have a feeling that’s going to come in handy in any number of situations… 😉

    Reply
    • Cocoa & Lavender

      September 9, 2022 at 6:57 am

      My editor (Markipedia) questioned the etymology of face-scruncher, but I insisted! Thanks, as always, for your kind comment, Frank.

      Reply
  18. Raymund

    September 7, 2022 at 4:21 pm

    Wow, those scallops looks amazing, nicely seared and the flavours are just stunning

    Reply
  19. Valentina

    September 9, 2022 at 10:05 am

    My jaw dropped when I saw this. I think scallops are my favorite seafood, and the “crust” you’ve gotten on these is beautiful and makes them even more delicious. The combination of colors, textures and flavors in this are perfection. The carrot ribbons are like soft noodles. 🙂 ~Valentina

    Reply
  20. Jeff the Chef

    September 25, 2022 at 7:57 am

    I love these citrusy flavors!

    Reply
  21. Ben | Havocinthekitchen

    September 28, 2022 at 7:42 am

    I do love that natural sweetness of scallops, but I also agree sometimes it needs to be balanced a little. This sweet & tart tarragon-infused sauce sounds just perfect (I actually never would have thought of seafood and tarragon pairing). And needless to say, the scallops wonderfully seared. Irresistibly delicious!

    Reply
    • Cocoa & Lavender

      September 29, 2022 at 4:03 am

      Thanks, Ben — I could eat scallops all the time. I love tarragon with most every fish and seafood (of course there are exceptions) — but scallops and tarragon are a natural for me!

      Reply
  22. John

    October 13, 2022 at 5:20 am

    They are some big, meaty scallops! It all sounds like a harmonious blend of wonderful ingredients. Delicious!

    Reply
    • Cocoa & Lavender

      October 15, 2022 at 2:13 am

      You know I’m a scallop fanatic, right? They are fun to play with, John.

      Reply
  23. Heidi Love

    October 22, 2022 at 9:29 am

    I just got around to making this and WOW—It was delicious! My only regret was that I made a side of garden swiss chard, big mistake as it was strong. Might you have any other suggestions for next time, sides with subtle flavors that might go well? I’m also wondering if you’ve ever used the carrot noodle and sauce with anything other than scallops. And thanks for a new great recipe to add to my do again and again list.

    Reply
    • Cocoa & Lavender

      October 23, 2022 at 8:39 am

      I’m so glad that you liked it, Heidi! Yes, I can see that the chard would be too strong for this dish. Spinach might be a little more subtle? And, honestly, something as simple as green peas would be perfect with this.

      Reply

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