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
Seared Scallops, Tarragon Beurre Blanc, Saffron Carrots
To print the recipe, please click the small print icon below.
Ingredients
- 1/2 cup white wine
- 2 tablespoons strained fresh lemon juice
- 2 tablespoons strained fresh orange juice
- 1 shallot, peeled and quartered
- 1 densely-leafed sprig of tarragon
- salt
- freshly ground white pepper white pepper
- 4 large, fat carrots, peeled
- 8 tablespoons unsalted butter, divided
- 1/2 teaspoons packed saffron threads
- 12 large sea scallops (about 1 1/3 pounds), tough muscle removed
- 2 tablespoons flour
- additional chopped fresh tarragon for garnish
Instructions
- Place wine, lemon juice, orange juice, shallot, and tarragon sprig in a small sauce pan. Season lightly with salt and freshly ground white pepper. Bring to a boil, reduce heat, and simmer briskly for approximately 15 minutes, or until liquid has reduced to about 2 tablespoons; it will look a bit syrupy. Scoop out and discard the shallot quarters and the sprig of tarragon. Set aside the reduced liquid.
- Using a vegetable peeler, reduce the carrots to large flat ribbons of “carrot pasta.“ Heat 2 tablespoons butter in a large skillet over medium high heat. Add carrots and saffron and cook, tossing, until carrots are soft and pliable—about 5 minutes. Set aside.
- In a medium skillet, heat 1 tablespoon butter over medium-high heat. Pat scallops dry with paper towels: season well on both flat sides with salt and freshly ground white pepper. Place flour on a small plate. Dip both flat sides of each scallop in the flour, shake off any excess, and place on a plate. Once they are all floured, add them to the skillet and sear until golden brown; turn and cook the other side until golden brown.
- While scallops are finishing, reheat the carrots, and divide them among 4 plates. Nestle three scallops on each bed of carrots. Keep warm.
- Bring the reserved wine-citrus reduction to a gentle boil and swirl in remaining cold butter, 1 tablespoon at a time. When finished, spoon beurre blanc over the scallops and sprinkle with chopped tarragon.
- Serves 4.
- Note: you don’t have to do “carrot noodles” — you can do the same recipe with carrot coins; thinly-sliced rounds sautéed in butter and saffron.
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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 […]
Eha
September 3, 2022 at 4:53 amAbsolute 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 . . .
Cocoa & Lavender
September 3, 2022 at 8:44 amWhy thanks so much! It’s a truly delicious combination — I hope you get a chance to try it!
Fran @ G'day Souffle
September 3, 2022 at 6:05 amYep- 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!
Cocoa & Lavender
September 3, 2022 at 8:45 amI was surprised at how flexible the carrots became after just a few minutes in the sauté pan. Glad you like the recipe, Fran!
Ron
September 3, 2022 at 6:33 amAn 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.
Cocoa & Lavender
September 3, 2022 at 8:46 amDiver scallops are the best, aren’t they Ron? I hope you and Eva enjoy this!
John / Kitchen Riffs
September 3, 2022 at 7:36 amWow. 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!
Cocoa & Lavender
September 3, 2022 at 8:47 amI do hope you make them for Mrs. KR, John — you must have an anniversary or special occasion coming up?
Ronit
September 3, 2022 at 9:27 amSimply 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. 🙂
Cocoa & Lavender
September 4, 2022 at 7:12 amThanks, 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!)
Ronit
September 4, 2022 at 12:11 pmI 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! 🙂
Cocoa & Lavender
September 4, 2022 at 9:51 pmI agree. AND I need to stop making changes to the recipes last minute!
Barb
September 3, 2022 at 11:18 amStunning presentation! The food looks delectable. Scallops are one of our favorite seafoods, so will be making this soon.
Cocoa & Lavender
September 4, 2022 at 7:14 amThanks, Barb! I hope you have a chance to make them soon!
Pauline McNee
September 3, 2022 at 2:19 pmYour 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.
Cocoa & Lavender
September 4, 2022 at 7:24 amPauline — 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.
Cocoa & Lavender
September 4, 2022 at 7:25 amPS — 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!
John
September 3, 2022 at 3:28 pmYour 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.
Cocoa & Lavender
September 4, 2022 at 7:26 amWow, John — you are so kind. That is an amazing compliment coming from you! 🙂
sherry M
September 3, 2022 at 8:19 pmthis 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!
Cocoa & Lavender
September 4, 2022 at 7:37 amI 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!
Christina | Christina's Cucina
September 3, 2022 at 10:33 pmOh 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! 🙂
Cocoa & Lavender
September 4, 2022 at 7:38 amThanks, 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!
Chef Mimi
September 4, 2022 at 8:32 amBeautiful! 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!
Cocoa & Lavender
September 4, 2022 at 9:50 pmThanks, Mimi — scallops are my thing and I have been lucky when cooking them!
Marcelle
September 5, 2022 at 9:29 amDavid, 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!!
Cocoa & Lavender
September 9, 2022 at 6:53 amWell, Marcelle, I do really like my scallops!
sippitysup
September 5, 2022 at 1:27 pmI thought for sure the unexpected guest star in this medley was going to be ginger. But lemon is far more creative. GREG
Cocoa & Lavender
September 9, 2022 at 6:54 amHah! 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!
Velva
September 6, 2022 at 12:50 pmDavid, 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
Cocoa & Lavender
September 9, 2022 at 6:56 amThanks so much, Velva — it is a great pairing but it’s so elevated with the tarragon and saffron!
Velva
September 6, 2022 at 12:58 pmDavid,
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
Frank | Memorie di Angelina
September 7, 2022 at 5:17 amSounds 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… 😉
Cocoa & Lavender
September 9, 2022 at 6:57 amMy editor (Markipedia) questioned the etymology of face-scruncher, but I insisted! Thanks, as always, for your kind comment, Frank.
Raymund
September 7, 2022 at 4:21 pmWow, those scallops looks amazing, nicely seared and the flavours are just stunning
Cocoa & Lavender
September 9, 2022 at 6:58 amThanks, Raymund!
Valentina
September 9, 2022 at 10:05 amMy 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
Jeff the Chef
September 25, 2022 at 7:57 amI love these citrusy flavors!
Cocoa & Lavender
September 25, 2022 at 9:06 pmThey work so well with scallops!
Ben | Havocinthekitchen
September 28, 2022 at 7:42 amI 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!
Cocoa & Lavender
September 29, 2022 at 4:03 amThanks, 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!
John
October 13, 2022 at 5:20 amThey are some big, meaty scallops! It all sounds like a harmonious blend of wonderful ingredients. Delicious!
Cocoa & Lavender
October 15, 2022 at 2:13 amYou know I’m a scallop fanatic, right? They are fun to play with, John.
Heidi Love
October 22, 2022 at 9:29 amI 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.
Cocoa & Lavender
October 23, 2022 at 8:39 amI’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.