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Salt & Wind Travel

Herby Citrus Scallops En Papillote

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 recipe. 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. 

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Citrus Scallops En Papillote With Herb Emulsion Recipe

Citrus Scallops En Papillote With Herb Emulsion Recipe

Fig & Olive is one of those restaurants that just makes you feel you’re in the South of France, even if you're in the midst of Manhattan. We credit it to Laurent whose love for simple elegant French food is infectious. Recently, they published a long overdue cookbook and we 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 recipe so we had to share the recipe.
5 from 4 votes
Prep Time 20 minutes
Total Time 50 minutes
Servings 4 servings
Calories 280 kcal

Ingredients
  

For The Herb Emulsion:

  • 1 bunch fresh chives roughly chopped
  • 3 sprigs fresh cilantro leaves roughly chopped
  • 1 sprig fresh dill roughly chopped
  • 3 tablespoons extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper

For The Papillotes: 

  • 2 tablespoons 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.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 280kcalCarbohydrates: 20gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 14mgSodium: 300mgPotassium: 813mgFiber: 5gSugar: 10gVitamin A: 1374IUVitamin C: 42mgCalcium: 86mgIron: 1mg
Keyword En Papillote Scallops
Tried this recipe?Mention @saltandwind or tag #swsociety!

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