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.
trimmed, cored, and julienned
peeled and julienned
such as Pernod or Ricard
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.
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