Seared Scallops

– w Fennel and Grapefruit Salad

An elegant way to start a meal Ingredients

  1. 6 scallops
  2. 2 tbs grape seed oil

Fennel and Grapefruit Salad

  1. 1 grapefruit
  2. 1 bulb of fennel thinly shaved on a mandolin
  3. 1/4 c grapefruit segments
  4. 2 tsp lemon juice
  5. 1 tbs olive oil
  6. 2 tsp honey

Grapefruit Beurre Blanc

  1. 1 cup grapefruit juice
  2. 2 small shallots finely sliced
  3. 1/2 cup cold butter, cut into small cubes

Method Grapefruit Beurre Blanc

  1. Add shallots and grapefruit juice to a non reactive saucepan
  2. Turn heat to high and reduce mixture to one tbs.
  3. Strain mixture
  4. Return mix to pan and turn heat to low.
  5. While whisking, add the cold butter to the pan a little at a time. The butter should slowly blend into the sauce. If it melts too quickly remove the pan from the heat and continue whisking in the butter.
  6. Once all the butter is combined remove from the heat and season with salt and pepper. Set aside

Scallops

  1. Heat a medium sized saute pan on medium high heat
  2. Dry scallops with a paper towel and season both sides with salt and pepper
  3. Add oil to the pan
  4. Add scallops to the pan and cook until golden brown on each side, about 2 minutes per side

Salad

  1. While scallops are cooking, whisk together lemon juice, olive oil and honey. Season with salt and pepper
  2. Toss the shaved fennel and grapefruit segments with the dressing
  3. Set fennel salad onto two plates
  4. Drizzle beurre blanc on each plate
  5. Arrange scallops on the beurre blanc

Serves 2

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