The preparation for this dish is fairly involved, but the results look fantastic and will make a great partner for the Mondavi Fume Blanc, your favorite Sauvignon Blanc, or even a nice crisp Rose come summer time.

We’re coming to the end of the scallop season though, so hurry and get your fresh, sweet, day boat scallops to prepare this wonderful dish.

Seared Day Boat Scallops with Fennel Puree and Blood Orange Beurre Blanc

Serving Size: 6

18 med size day boat scallops

½ Cup clarified butter (for searing scallops) substitute neutral oil if N/A

Salt and white pepper to taste

For Fennel Puree

4 Bulbs fennel, rough chop, reserve fennel fronds (green tops)
1 herb bundle (wrap two bay leaves, 4 sprigs thyme, 6 parsley stems, 8 black peppercorns, 8 coriander seeds, in cheesecloth)
3 Tbsp butter
1 Cup Pernod
1 Pint vegetable stock
1 Pint heavy cream
2 Cups picked fennel fronds (green leaves on top of fennel, not stems)
Salt and white pepper to taste
For Fennel and Citrus Salad
1 large fennel bulb, shaved very thin on a Mandoline, or cut with a sharp knife
2 blood oranges cut into segments
2 Meyer lemon juice, sub regular lemon juice if Meyer N/A
2 grapeseed oil or pure olive oil
2 Tbsp picked chervil leaves
Blood Orange Beurre Blanc
2 shallots, peeled and sliced
3 sprigs thyme
2 bay leaves
6 black peppercorns
1 Cup white wine
1 Cup champagne vinegar
1 Cup heavy cream
½ pound butter
1 Cup blood orange juice, reduced to ¼ Cup

Salt to taste

This is a nice dish to pair with the 2007 Robert Mondavi Fume Blanc, which offers nice aromas of ripe fruit, with notes of peach, melon and citrus in a rather intense, bright register. On the palate there is an added herbal, green top note that serves to contrast the layered fruit flavors. The acidity is very bright, keeping this lighter weight wine nice and vibrant, and helping to drive the citrusy finish.