Beau Soleil Recipe

Prepare oysters

Keep shucked oysters chilled on a tray of crushed ice. Just before serving, place 12 oysters on half shells on the ice to stabilize them. Reserve juices in the shell — do not over-handle.

Pat scallops and shrimp dry

Using paper towels, gently pat the scallops and shrimp dry. Season lightly with 1/4 tsp salt and 1/4 tsp pepper. Allow to sit 5 minutes to bring to near room temperature.

Make compound butter

In a small saucepan over low heat, melt the unsalted butter with the minced shallot and garlic until fragrant and the shallot is translucent (about 2–3 minutes). Add the white wine and simmer 1–2 minutes to reduce slightly.

Remove from heat and stir in lemon juice, orange zest, chopped tarragon, chives, 3/4 tsp salt (reserve remaining for final seasoning) and 1/2 tsp freshly ground black pepper. Keep warm (or refrigerate to firm then rewarm gently) until assembly.

Sear scallops

Heat a large heavy skillet (preferably cast iron) over high heat until smoking. Add 1/2 tbsp olive oil. Sear scallops 2–3 minutes on the first side without moving until a deep golden crust forms, flip and sear 30–45 seconds more until just opaque in the center. Transfer to a warm plate.

Cook shrimp

In the same skillet, add 1/2 tbsp olive oil if needed and sear the shrimp 1.5–2 minutes per side until pink and slightly charred. Remove and keep warm with scallops.

Optional breadcrumb finish

If using the panko-Parmesan mix: combine panko, Parmesan and smoked paprika. After searing scallops or shrimp, brush with a little warmed citrus-garlic butter and press a thin layer of the panko mix onto each piece. Briefly broil 1–2 minutes until golden — watch carefully to avoid burning.

Place oysters on the chilled ice-lined platter. Spoon a small drizzle (about 1/2 tsp each) of warm citrus-garlic butter onto each oyster (avoid drowning the brine). Sprinkle a pinch of flaky sea salt and a few snips of chive on each.

Arrange seared scallops and shrimp beside the oysters on the platter. Spoon additional citrus-garlic butter over scallops and shrimp (about 1 tsp per piece). Scatter remaining chopped tarragon and microgreens over everything for brightness.

Serve immediately with lemon wedges on the side and extra warm butter in a small ramekin for dipping.