i love scallops. they're one of my favorite foods and yet i don't eat them too often, which makes them extra special. so after a couple of demanding weeks and eggs for dinner one too many nights, i decided i needed to make myself a special dinner. just my luck that scallops were on sale. say no more.
my vision (who knows why) was scallops with some sort of grapefruit component. so i did a few web searches to see what i could find. the most appealing sounding method of preparation was from eating well. since little goes better with grapefruit than avocado (just try to challenge me on this one), i decide to plop these suckers onto a simple salad. voila. actually, i admit this was the very first time i have made myself scallops and it was brilliant. i was impressed by my deliciously fancy (but easy!) dish.
seared scallops with grapefruit sauce
adapted from eating well
- 1/2-3/4 lb scallops
- 2 small grapefruits
- 1 lemon
- 1 lime
- 1 shallot, thinly sliced
- 2 tablespoons white wine
- 2 tablespoons chicken stock
- olive oil
- salt and pepper
- 1 teaspoon honey
- 2 tablespoons chopped mint
- zest part of the grapefruit, lime and lemon to yield about a tablespoon of zest; or stop whenever you get tired
- segment the grapefruit and reserve all juice
- add lemon and lime juice to the grapefruit juice to yield 1/2 cup of citrus juice
- sear the scallops: first make sure they are dry by patting with a paper towel then season with salt and pepper. heat a couple of tablespoons of oil in a pan over medium high heat and when the oil is hot (don't jump ahead here!) add the scallops to the pan. brown on each side; this only takes a few minutes. remove from the pan and set aside.
- add another tablespoon of oil to the pan, then the shallots. cook the shallots until soft.
- deglaze the pan: add chicken stock, wine, citrus juice and zest to the pan, and stir with a wooden spoon, scraping the bottom to release the scallop bits. allow this mixture to come to a boil and then reduce for a few minutes.
- add the mint and honey to the pan, stir, and add the scallops for a minute to warm.
- serve scallops on a bed of lettuce with avocado and grapefruit slices.
- serves 2