Prep time: 30 mins Cook time: 20 mins Serves four. Know the news with the 7NEWS app: Download today Ingredients Vegetable oil, for shallow frying 2 tbs baby capers, drained 20 scallops 2 tsp olive oil 25g butter 2 oranges, segmented Citrus beurre blanc 200ml dry white wine 100ml white wine vinegar 1 eschallot, thinly sliced 3 whole black peppercorns 60ml thickened cream 200g cold butter, cubed 30ml lemon juice Petit salad 2 tsp olive oil 2 tsp lemon juice 1⁄2 cup baby celery leaves 1⁄2 baby fennel, shaved 1⁄4 cup flat leaf parsley leaves Method 1. Heat vegetable oil in a small saucepan over medium heat.
Shallow fry capers until crisp. Remove with a small sieve and drain on paper towel. 2.
To make beurre blanc, place wine, vinegar, eschallot and peppercorns in a small saucepan. Simmer until reduced by half. Strain and discard solids.
3. Return strained reduction to a saucepan and whisk in cream. Bring to a boil.
Gradually whisk in butter, a cube at a time, ensuring each cube is fully melted and incorporated before you add the next. Whisk until smooth and thick. Remove from heat.
Whisk in juice. Season. 4.
To make salad, whisk oil and lemon juice in a medium bowl. Add remaining ingredients and toss to coat. Season.
5. Season scallops. Heat the oil in a medium non-stick frying pan until very hot.
Add scallops and cook for 1 minute. Add butter. Turn and cook scallops for about a further 30 seconds to 1 minute or until cooked as desired, basting with butter throughout.
6. Se.