I found another great deal on scallops yesterday. This is the second time in a row I’ve done this. I guess not too many people around our area enjoy scallops as much as we do. In my opinion, they are one of the best tasting types of seafood available. A pinch of salt and pepper and a few minutes of frying in butter and you’ve got yourself something that shouldn’t taste nearly as good as it does. It’s a wonder of the world.
I’ve got a really simple recipe that accentuates two ingredients – the scallops and the pink grapefruit. I just told you about the scallops, but I haven’t mentioned the grapefruit yet. I’ve never been a fan of grapefruit because I thought is was sort of bitter. Well, I guess the pink version isn’t that way. As Laura and I were enjoying this salad last night, I kept telling her how juicy and sweet the grapefruit was. It was almost up there in flavor with the scallops. Well, almost.
This is a simple recipe to pull off. There’s the chicory, a vinaigrette, the grapefruit and the scallops. With a bit of preparation, you should have a really nice and unique salad sitting on a few plates in just minutes. The flavors are sweet and tangy and smooth all in one. I’m definitely a fan of flavor profiles that are “opposing” like they are in this dish. Things like this are fun to eat.
1 Large Pink Grapefruit
1 Tablespoon White Balsamic Vinegar
2 Tablespoons Grapefruit Juice
1/4 Cup Extra-Virgin Olive Oil
Ground Black Pepper
1 Pound Sea Scallops
1 Tablespoon Regular Olive Oil
1 Head Chicory, Torn into Small Pieces
I’d like to thank Williams-Sonoma and their resource titled Complete Seasons Cookbook. We’ve been turning to this rather large cookbook for a few weeks now and have been pleasantly surprised by all the wonderful and interesting recipes contained in it.
Make the Zest
Shave the grapefruit peel with a grater as zest into a small bowl, until you have approximately 1 tablespoon. Set the bowl aside.
Prep the Grapefruit
Using a large, sharp knife, cut the peel and white membrane from the grapefruit on all sides. Once it has no more peel attached, cut it across into flat planks about a half inch thick. Then, cut those planks into quarters and place the pieces in a bowl for later use.
Make the Vinaigrette
In the bowl that has the grapefruit zest in it, add the vinegar, grapefruit juice and extra-virgin olive oil. Also add a pinch of salt and a pinch of pepper. Mix well until all of the ingredients are combined.
Prepare the Greens
Add the torn chicory to a large bowl and drizzle the vinaigrette over it. Then, toss the greens until all of it is well coated.
Cook the Scallops
Warm a medium sized cast iron skillet over medium heat. Then, once the pan is to temperature, add the 1 tablespoon of regular olive oil to it. Add the scallops and let cook for about 1 minute on the first side or until that side is seared brown. When that occurs, flip the scallops and cook for an additional 1 to 2 minutes on the other side.
Plate the Salad
As the scallops are cooking, quickly plate the greens by dividing it between 4 dishes. Then, once the scallops are finished cooking, add them to the plates. Finally, finish things off by dividing the pieces of grapefruit between the same plates. Serve.
The Final Scallop Salad
I’ve long known that salads are my favorite thing in the world. When they consist of incredible tasting seafood and citrus that’s bursting with flavor, I love them even more. Give this recipe a try the next you see large sea scallops in your grocery store. I think you’ll enjoy it as much as Laura and I did. Thanks for reading!
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