recipe courtesy of Chef Izzy Camacho, Executive Chef at The Grill on the Alley, Beverly Hills, California
- 1 lb dry-packed extra large scallops (not frozen), size U-10 or similar preferred
- salt and pepper
- vegetable oil
- chopped chives for garnish
Liberally season scallops on both sides with salt and pepper. Heat skillet over medium-high heat and add vegetable oil. When oil is hot, add scallops and cook for approximately 3 minutes on each side. Scallops will be ready to turn once they easily release from sauté pan—if scallops are sticking, cook a little longer till they release from pan and have a golden crust. The scallops should be served medium-rare.
Orange Fennel Beurre Blanc Sauce
- ½ fresh fennel bulb, sliced
- 1 leek, washed and sliced into rough strips, white part only
- 1 cup J. Lohr Carol’s Vineyard Sauvignon Blanc
- 1 cup fresh-squeezed orange juice
- 1 cup heavy cream
- ¼ lb unsalted butter, room temperature
- 1 Tbsp vegetable oil
- ½ tsp kosher salt
- ½ tsp cracked black pepper
In a sauté pan over medium-low heat, sauté leeks and fennel slices in oil until they are translucent, about 5 to 8 minutes. Add the J. Lohr Sauvignon Blanc, orange juice, salt and cracked black pepper. Reduce mixture by half over medium-low heat.
Strain mixture and return to sauté pan. Add whipping cream and reduce by half again over medium-low heat. Remove from heat and whisk in butter, then season with salt to taste.
Note: Hold sauce at room temperature. Do not reheat as the sauce will break.
Spoon sauce onto a plate and place scallops in the center. Garnish with chopped chives. Delicious with a glass of J. Lohr Carol’s Vineyard Sauvignon Blanc!