Citrus Scallops En Papillote With Herb Emulsion

Citrus Scallops En Papillote With Herb Emulsion
Citrus Scallops En Papillote With Herb Emulsion | http://saltandwind.com Fig & Olive is one of those restaurants that just makes you feel you’re in the South of France, no matter which location you’re at. I credit ...
Skill
Cuisine
Ingredients
13
Hands-On Time
20 minutes
Total Time
50 minutes
Yield
-
Servings
4
Citrus Scallops En Papillote With Herb Emulsion | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Main
Cuisine
American
Ingredients
13
Hands-On Time
20 minutes
Total Time
50 minutes
Yield
-
Servings
4
Diet
Dairy-Free, Gluten-Free
Citrus Scallops En Papillote With Herb Emulsion | http://saltandwind.com

Fig & Olive is one of those restaurants that just makes you feel you’re in the South of France, no matter which location you’re at. I credit it to Laurent whose love for simple elegant French food is infectious. Recently, they published a long overdue cookbook and I got to raise a glass to celebrate with them for the occasion. The dish that stood out to me the most that night was this Citrus Scallops En Papillote With Herb Emulsion. It’s a dish you can make with winter ingredients so it brings bright flavor to even the most wintery day. The original recipe has salmon in addition to the scallops but I am partial to it with all scallops. 

Ingredients

  • 1 bunch fresh chives

    roughly chopped

  • 3 sprigs fresh cilantro leaves

    roughly chopped

  • 1 sprig fresh dill

    roughly chopped

  • kosher salt and Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 fennel bulbs

    trimmed, cored, and julienned

  • 3 inch piece fresh ginger

    peeled and julienned

  • 2 green onion

    thinly sliced

  • 1 tablespoon anise liqueur

    such as Pernod or Ricard

  • 16 scallops
  • 1 ruby red grapefruits

    segmented

  • 1 blood oranges

    segmented

  • 8 grape or cherry tomatoes

    halved

Instructions

For Herb Emulsion: Blend the herbs with salt, pepper, and olive oil with a mortar and pestle or a blender until smooth.

For The Papillotes: Place a pot on medium-low heat with olive oil; gently cook the fennel, ginger, spring onions, and liqueur, salt, and pepper, covered, until soft, about 15 to 20 minutes. Chill.

Heat an oven to 400°F and arrange a rack in the middle. Cut baking parchment into 4 (12-inch) squares; divide fennel mixture among pieces of parchment. Season the scallops with salt and pepper. Place 4 scallops on each portion. Divide the citrus and tomato halves; add 1 teaspoon herb emulsion to each. 

Bring the sides of the parchment up over the filling and tie together tightly with butcher’s string, sealing well. Place the papillotes on a rimmed baking sheet and bake for 15 to 20 minutes.Transfer to a platter and open carefully to release the steam in front of your guests.

Footnotes

Food styling and photography by Aida Mollenkamp

http://saltandwind.com/recipes/422-citrus-scallops-en-papillote-herb-emulsion-recipe

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