Pan-Seared Sea Scallops with Citrus Beurre Blanc & Pineapple Carpaccio

Serves: 4 | Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes

Ingredients

For the Sea Scallops

• 12 large dry sea scallops, side muscle removed

• 2 tbsp avocado oil (or grapeseed oil)

• 1 tbsp unsalted butter

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

For the Citrus Beurre Blanc

• ½ cup (120 ml) dry white wine

• ¼ cup (60 ml) fresh orange juice

• 2 tbsp fresh lemon juice

• 1 tbsp finely minced shallot

• ½ cup (115 g) cold unsalted butter, cubed

• 1 tsp Dijon mustard (optional)

• Salt and white pepper, to taste

For the Pineapple Carpaccio

• 1 small ripe pineapple, peeled and sliced paper-thin

• 1 tbsp lime juice

• 1 tsp honey

• Pinch of flaky sea salt

For the Herb Oil

• ¼ cup fresh parsley leaves

• 2 tbsp basil leaves

• ¼ cup extra virgin olive oil

• Pinch of salt

For the Citrus Foam (Optional)

• ½ cup (120 ml) seafood stock

• ¼ cup (60 ml) heavy cream

• 1 tsp soy lecithin (or blend vigorously for a light foam)

For Garnish

• Microgreens

• Edible flowers

• Finger lime pearls or salmon roe (optional)

• Fresh chervil or baby parsley

• Fresh cracked black pepper

• Flaky sea salt

Instructions

Step 1 – Prepare the Herb Oil

1. Blanch the parsley and basil in boiling water for 10 seconds.

2. Transfer immediately to an ice bath.

3. Squeeze dry.

4. Blend with the olive oil and a pinch of salt until smooth.

5. Strain through a fine sieve or cheesecloth.

6. Set aside.

Step 2 – Prepare the Pineapple Carpaccio

1. Slice the pineapple into very thin rounds using a mandoline or sharp knife.

2. Arrange the slices on a tray.

3. Drizzle with lime juice and honey.

4. Sprinkle lightly with flaky sea salt.

5. Refrigerate while preparing the remaining components.

Step 3 – Make the Citrus Beurre Blanc

1. In a saucepan, combine:

   • White wine

   • Orange juice

   • Lemon juice

   • Shallot

2. Simmer over medium heat until reduced to about 3 tablespoons.

3. Reduce the heat to low.

4. Whisk in the cold butter, one cube at a time, until the sauce is silky and emulsified.

5. Stir in Dijon mustard if using.

6. Season with salt and white pepper.

7. Keep warm—do not boil.

Step 4 – Prepare the Citrus Foam (Optional)

1. Warm the seafood stock and heavy cream together.

2. Add soy lecithin and blend with an immersion blender until a light foam forms.

3. Reserve the foam for plating.

Step 5 – Sear the Scallops

1. Pat the scallops completely dry with paper towels.

2. Season with salt and pepper.

3. Heat the avocado oil in a heavy skillet over high heat until shimmering.

4. Add the scallops without overcrowding the pan.

5. Sear for 1½–2 minutes on the first side until a deep golden crust forms.

6. Flip the scallops, add the butter, and cook for another 1–1½ minutes while basting with the melted butter.

7. Remove immediately to avoid overcooking.

Step 6 – Plate

1. Arrange overlapping pineapple slices on each plate.

2. Spoon the warm citrus beurre blanc over the pineapple.

3. Place three seared scallops on top.

4. Add small dots of herb oil around the plate.

5. Spoon citrus foam around the scallops.

6. Garnish with microgreens, edible flowers, finger lime pearls (or salmon roe), and fresh herbs.

7. Finish with flaky sea salt and a light crack of black pepper.

Chef's Tips

• Use dry-packed sea scallops for the best caramelization.

• Thoroughly dry the scallops before searing to achieve a restaurant-quality golden crust.

• Keep the beurre blanc warm but never let it boil, or it may separate.

• Slice the pineapple as thinly as possible for a delicate carpaccio texture.

• For added elegance, garnish with finger lime pearls or a small spoonful of caviar.

Estimated Nutrition (Per Serving)

• Calories: ~430 kcal

• Protein: 24 g

• Fat: 29 g

• Carbohydrates: 18 g

• Fiber: 2 g

• Sugar: 13 g

• Sodium: 510 mg

Serving Suggestion

This Pan-Seared Sea Scallops with Citrus Beurre Blanc & Pineapple Carpaccio is a refined fine-dining entrée that balances sweet, succulent scallops with a velvety citrus beurre blanc and delicate slices of fresh pineapple. Bright herb oil, airy citrus foam, edible flowers, and fresh microgreens elevate the presentation, creating a vibrant dish with exceptional flavor and visual appeal. Pair with Champagne, Chablis, Sauvignon Blanc, or a crisp Albariño, and serve alongside grilled asparagus or a light fennel salad for an elegant restaurant-quality dining experience.