Seared Scallops with Citrus Foam & Herb Oil

Appetizer | 4 servings (2 scallops per person)

These elegant scallops are seared to golden perfection and crowned with an ethereal citrus foam that echoes the Bee's Knees' bright clarity. A drizzle of herbaceous green oil adds botanical depth reminiscent of the gin, while fresh herbs and lemon zest complete the picture. It's a restaurant-quality first course that tastes as sophisticated as it looks.

Ingredients

• 8 large sea scallops, patted dry
• Kosher salt and white pepper
• 3 tablespoons olive oil, divided
• 2 tablespoons unsalted butter
• 2 shallots, minced
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• 2 tablespoons honey
• ½ cup heavy cream
• 1 cup fresh basil and parsley leaves
• 2 cloves garlic, minced
• ¼ cup olive oil for herb oil
• Fresh lemon zest and microgreens for garnish

Instructions

1. For herb oil: blend basil, parsley, minced garlic, and ¼ cup olive oil until smooth. Strain through cheesecloth and set aside.
2. For citrus foam: in a saucepan, combine minced shallots with 1 tablespoon butter and cook until softened.
3. Add white wine and reduce by half. Stir in lemon juice and honey.
4. Add heavy cream and bring to a gentle simmer. Remove from heat and let cool slightly. Use an immersion blender to create foam on top.
5. Season scallops generously with salt and white pepper.
6. Heat 2 tablespoons olive oil in a skillet over high heat until smoking.
7. Sear scallops 2-3 minutes per side until golden and opaque. Add remaining butter at the end.
8. Arrange two scallops on each plate. Top with citrus foam, drizzle with herb oil, and garnish with lemon zest and microgreens.