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

Print Recipe Pin Recipe

Prep Time 20

Total Time 50

Course Appetizer, Dinner, Lunch, Main, Sauces

Cuisine American, French

Servings 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

Click here to add your own private 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