- 2
Ingredients
- 6 scallops
- 2 tbs grape seed oil
- Fennel and Grapefruit Salad
- 1 grapefruit
- 1 bulb of fennel thinly shaved on a mandolin
- 1/4 c grapefruit segments
- 2 tsp lemon juice
- 1 tbs olive oil
- 2 tsp honey
- Grapefruit Beurre Blanc
- 1 cup grapefruit juice
- 2 small shallots finely sliced
- 1/2 cup cold butter, cut into small cubes
Preparation
Step 1
Method Grapefruit Beurre Blanc
Add shallots and grapefruit juice to a non reactive saucepan
Turn heat to high and reduce mixture to one tbs.
Strain mixture
Return mix to pan and turn heat to low.
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.
Once all the butter is combined remove from the heat and season with salt and pepper. Set aside
Scallops
Heat a medium sized saute pan on medium high heat
Dry scallops with a paper towel and season both sides with salt and pepper
Add oil to the pan
Add scallops to the pan and cook until golden brown on each side, about 2 minutes per side
Salad
While scallops are cooking, whisk together lemon juice, olive oil and honey. Season with salt and pepper
Toss the shaved fennel and grapefruit segments with the dressing
Set fennel salad onto two plates
Drizzle beurre blanc on each plate
Arrange scallops on the beurre blanc