SCALLOPS WITH PINK GRAPEFRUIT
Categories Appetizer Sauté Quick & Easy Grapefruit Seafood Scallop Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl toss together the scallops, the flour, and salt and pepper to taste. In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just firm and lightly golden. Transfer the scallops to a plate. Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add the scallion and the scallops with any juices that have accumulated on the plate and heat the mixture until the scallops are heated through. Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections.
SCALLOPS WITH RED GRAPEFRUIT
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
- Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
- Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
- Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
- To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.
Nutrition Facts : Calories 249 g, Cholesterol 37 g, Fat 11 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 218 g
SCALLOPS WITH ONION PURéE, PINK GRAPEFRUIT, AND PROSECCO BRUT
Provided by Eric Ferguson
Categories Citrus Fruit Onion Sauté Grapefruit Seafood Scallop Sparkling Wine Gourmet
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
- Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
- Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
- Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
- Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
- Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
- Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.
More about "scallops with pink grapefruit recipes"
SCALLOPS WITH PINK GRAPEFRUIT BEURRE BLANC FOR …
Web Apr 10, 2013 Transfer the scallops to a plate lined with paper towels and lightly tent with foil to keep warm. Add the wine to the skillet, deglaze the …
From creative-culinary.com
Reviews 7Estimated Reading Time 4 mins
From creative-culinary.com
Reviews 7Estimated Reading Time 4 mins
- Combine flour, salt and pepper in a shallow dish. Pat scallops dry. Heat oil in a large, preferably nonstick, skillet over moderately high heat. Lightly coat the scallops in the flour, shaking off the excess and add to the hot oil. Sear scallops on one side for about two minutes, then carefully turn and continue cooking them until they are just firm and lightly golden, about two minutes longer. Transfer the scallops to a plate lined with paper towels and lightly tent with foil to keep warm.
- Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, minced shallot, grapefruit juice, grapefruit zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan.
- Set the pan over low heat and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. Taste the sauce and add additional sea salt and pepper if necessary.
- Arrange the scallops on a warmed plate and spoon the sauce over. Garnish with scallions or chives and serve with fresh grapefruit segments.
SEARED SCALLOPS & PINK GRAPEFRUIT-BROWN BUTTER SAUCE …
Web Apr 26, 2015 Ingredients. 1 large pink grapefruit. ¼ cup unsalted butter. 1 teaspoon all-purpose flour. ½ teaspoon sea salt, divided. ½ teaspoon …
From myrecipes.com
4/5 (1)Servings 2
From myrecipes.com
4/5 (1)Servings 2
- Peel grapefruit, and cut into sections with a knife. Squeeze rind and remaining pulp to yield 1/4 cup juice.
- Cook butter in a large saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until it turns a golden color and smells nutty. Stir in flour; cook, whisking constantly, 1 minute. Gradually stir in grapefruit juice. Cook 1 to 2 minutes or until thickened. Stir in grapefruit segments and 1/4 teaspoon each sea salt and black pepper. Pour into a bowl; cover and keep warm.
- Sprinkle scallops with remaining 1/4 teaspoon each sea salt and black pepper. Heat oil in a large heavy skillet over medium-high heat until hot. Add scallops, and sear 3 minutes on each side or until scallops are browned.
SEARED SCALLOP SALAD WITH GRAPEFRUIT, ARUGULA AND SPINACH
From skinnytaste.com
5/5 (7)Total Time 20 minsCategory Dinner, Lunch, SaladPublished May 15, 2022
SCALLOP, BROWN BUTTER, PINK GRAPEFRUIT AND TARRAGON …
Web Season the scallops with salt presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, …
From greatbritishchefs.com
From greatbritishchefs.com
SCALLOPS WITH EDAMAME HUMMUS AND GRAPEFRUIT SALAD …
Web In a pot of salted boiling water, cook the edamame for 7 minutes. Drain and rinse under cold water. In a food processor, finely chop the edamame with the cilantro, lime juice, tahini and sambal oelek. Add the oil and water …
From ricardocuisine.com
From ricardocuisine.com
SEARED SCALLOPS WITH PINK GRAPEFRUIT AND RADICCHIO
Web Mar 22, 2017 02. Melt butter in frying pan on medium heat. Add radicchio and cook for about 3 minutes, or until wilted. Add grapefruit and warm for 30 seconds on each side. Add lemon juice and parsley. Remove from …
From alive.com
From alive.com
SCALLOPS WITH PINK GRAPEFRUIT BEURRE BLANC RECIPE - CDKITCHEN
Web directions. Pat the sea scallops dry and cut them into 1/2-inch-thick slices. In a bowl, toss together the scallops, the flour, and salt and pepper to taste. In a skillet large enough to …
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 2
From cdkitchen.com
5/5 (1)Total Time 45 minsServings 2
SCALLOPS WITH PINK GRAPEFRUIT BEURRE BLANC | RECIPES WIKI
Web fresh pink grapefruit sections for garnish; Directions [] Pat sea scallops dry and cut them into ½-inch-thick slices. In a bowl toss together the scallops, flour, salt and pepper. In a …
From recipes.fandom.com
From recipes.fandom.com
SCALLOP AND GRAPEFRUIT DUO | METRO
Web In a frying pan, brown scallops in oil and butter 2 to 3 minutes or until they lose their glossy sheen. Set aside. Combine all sauce ingredients, except the grapefruit, in a saucepan. Bring to a boil, stirring constantly until thickened. Add scallops to the sauce. Add grapefruit. Heat over low heat, stirring lightly.
From metro.ca
From metro.ca
SCALLOP, BROWN BUTTER, PINK GRAPEFRUIT AND TARRAGON CANAPé RECIPE
Web 3. Place a non-stick frying pan over a high heat. Season the scallops with salt presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the …
From greatbritishchefs.com
From greatbritishchefs.com
FOOD RECIPE FOR SCALLOPS WITH PINK GRAPEFRUIT BEURRE BLANC
Web ¾ pound sea scallops; 1 tablespoon flour; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 2 tablespoons olive oil; ¼ cup dry white wine; 2 tablespoons bottled clam juice
From foodinspirer.com
From foodinspirer.com
PAN-SEARED SCALLOPS WITH PINK GRAPEFRUIT & CHICORY SALAD RECIPE
Web May 30, 2017 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.
From industryeats.com
From industryeats.com
SEARED SCALLOPS WITH FLORIDA GRAPEFRUIT – FDOC MAIN
Web Add parsley, segments and 4 tbsp. of butter or margarine; cook until butter or margarine has fully melted. Reduce heat to low to keep warm. 4. Pat scallops dry with paper towel and …
From floridacitrus.org
From floridacitrus.org
SCALLOP AND PINK GRAPEFRUIT CEVICHE RECIPE - GREAT BRITISH CHEFS
Web 12 large hand dived scallops, with shells. 2. Peel and segment the grapefruit, then chop it into 36 equal pieces. 1 pink grapefruit. 3. Slice each scallop into three thin rounds then …
From greatbritishchefs.com
From greatbritishchefs.com
SCALLOPS WITH GRAPEFRUIT AND BACON RECIPE - GRACE PARISI - FOOD
Web Jan 11, 2017 1 large grapefruit. 3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks. 1 1/4 pounds sea scallops (about 20) Salt. Freshly ground pepper. 1/4 cup minced onion
From foodandwine.com
From foodandwine.com
GIANT SCALLOP CEVICHE, PINK GRAPEFRUIT, JALAPENO OIL AND FRESH …
Web Squeeze the lime. Keep a few coriander leaves aside for decoration. Ceviche preparation. Cover the scallops with grapefruit juice and lime juice, season with salt and marinate in …
From delmontecanada.com
From delmontecanada.com
SEARED SCALLOPS W/ PINK GRAPEFRUIT AND …
Web Take it easy on the lemon juice because you get lots of citrus flavour from the grapefruit. You need an oven-proof fry pan. Preheat oven to 400F.
From epicurious.com
From epicurious.com
GRILLED SCALLOPS WITH GRAPEFRUIT VINAIGRETTE - DADCOOKSDINNER
Web Mar 29, 2012 While the grill preheats, set the scallops on a layer of paper towels, put another paper towel on top, and press gently to dry off the scallops. Sprinkle the scallops with the Kosher salt. 3. Make grapefruit vinaigrette: While the grill preheats, whisk the vinaigrette ingredients in a medium bowl until they emulsify. 4.
From dadcooksdinner.com
From dadcooksdinner.com
SCALLOPS WITH FRESH HERBS, PINE, GRAPEFRUIT, AND GERANIUM RECIPE
Web Oct 18, 2011 For the scallops; 1 small branch of white pine or spruce, finely chopped; 1 cup fresh tarragon leaves, finely chopped; 1 cup fennel fronds, finely chopped
From tastingtable.com
From tastingtable.com
SEARED SCALLOPS WITH RED GRAPEFRUIT AVOCADO SALAD | MCCORMICK
Web Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Add scallops; cook 6 to 8 minutes or until scallops are golden brown, turning once. 3 Divide spinach evenly among 4 serving plates. Top each with scallops and grapefruit mixture. Drizzle each salad with about 1 tablespoon of dressing. Serve immediately.
From mccormick.com
From mccormick.com
SCALLOPS WITH PINK GRAPEFRUIT - BIGOVEN
Web Scallops with Pink Grapefruit recipe: Try this Scallops with Pink Grapefruit recipe, or contribute your own. Add your review, photo or comments for Scallops with Pink …
From bigoven.com
From bigoven.com
You'll also love