Ingredients:

  • 1 pound (450g) sea scallops, patted dry
  • 2 tablespoons (30ml) unsalted butter
  • 2 tablespoons (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup (240ml) vegetable stock
  • 1/2 cup (120ml) fresh orange juice
  • 1/4 cup (60ml) fresh lemon juice
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 tablespoons (30g) unsalted butter
  • 2 teaspoons (4g) fresh thyme leaves, chopped
  • 2 teaspoons (4g) fresh chervil or parsley, chopped
  • 1/2 teaspoon (2.5g) soy lecithin

Instructions:

  1. In a small saucepan, combine vegetable stock, orange juice, lemon juice, and zests. Bring to a simmer and reduce by half.
  2. Remove from heat, whisk in butter and herbs. Stir in soy lecithin and allow to cool. Chill in the refrigerator while preparing scallops.
  3. Heat olive oil and butter in a non-stick skillet over medium-high heat. Season scallops with salt and pepper.
  4. Place scallops in the skillet, making sure not to overcrowd. Sear for about 2-3 minutes on one side until golden brown.
  5. Flip and cook for another 1-2 minutes, until translucent in the center. Remove from heat and rest on a plate.
  6. Use an immersion blender or whisk to aerate the chilled citrus mixture until frothy.
  7. On each plate, place 2-3 scallops. Spoon citrus herb foam gently over and around scallops. Garnish with additional fresh herbs if desired.