Orange Salsa Verde Scallops

Scallops with Citrus Beurre Blanc and Salsa Verde

Serves 4

•16 large sea scallops, trimmed if needed

For the citrus beurre blanc
•2 tbsp. fresh lemon juice
•2 tbsp. Orange juice
•2 tbsp. White wine
•1 small shallot, minced
•12 tbsp. cold unsalted butter, cut into chunks
•2 tbsp. Heavy Cream
•Salt and Pepper
•Olive Oil

For the Salsa Verde:
•3 tbsp. Parsley, chopped
•3 tbsp. Basil, chopped
•3 tbsp. Mint, chopped
•3 scallions, sliced thin
•2 tbsp. Capers, chopped
•1 tbsp. Red Wine vinegar,
•1 clove Garlic, minced
•Olive Oil
•Salt and Pepper

1.Pat the scallops dry with paper towels. Season on both sides with salt and pepper.

2.Coat the bottom of a large sauté pan with oil and heat over medium-high heat until the oil shimmers and just starts to smoke. Working in batches, add the scallops and sear on each side until golden brown, about 2 minutes per side (depending on the size of the scallops).

3.While scallops are cooking, in small saucepan, combine the lemon juice, orange juice, wine, shallot, and bring to a simmer.

4.Cook until the liquid is reduced by ¾ of the way. Reduce heat to low and, using a whisk, add in 1 piece of butter at a time until fully incorporated. Season with salt and pepper. Add a touch of water if sauce becomes too thick.

5.For the salsa verde, combine parsley, basil, mint, scallions, capers, vinegar, and garlic in a good processor. Turn on a stream in olive oil until a paste just starts to form. Turn off and adjust seasoning. Salsa should hold together, but not too thick. Serve Scallops with both sauces.