BRAISED SCALLOPS WITH GRAPEFRUIT & WALNUTS
Make and share this Braised Scallops With Grapefruit & Walnuts recipe from Food.com.
Provided by Dancer
Categories Citrus
Time 28m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut both ends from one of the grapefruits just to the flesh.
- Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit.
- Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane.
- Cut down the other side of the section and remove it.
- (Work over a bowl to catch the sections and juice.).
- Continue for the remaining sections, turning back flaps of membrane like the pages of a book.
- Squeeze the juice from the second grapefruit and combine it with any juice from the first.
- Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.
- Lightly coat the scallops in seasoned flour, patting to remove the excess.
- Heat the oil in a medium skillet, preferably nonstick.
- When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side.
- Transfer the scallops to a plate and set aside.
- Add the grapefruit juice to the skillet and bring to a boil.
- Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.
- Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.
Nutrition Facts : Calories 364.8, Fat 17.5, SaturatedFat 1.7, Cholesterol 37.5, Sodium 183.7, Carbohydrate 29.8, Fiber 3.4, Sugar 8.9, Protein 23.9
SEARED SCALLOPS WITH GRAPEFRUIT BEURRE BLANC
Make and share this Seared Scallops With Grapefruit Beurre Blanc recipe from Food.com.
Provided by Food.com
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet, cook the shallots in 8 tbsp of olive oil over medium-high heat, stirring consistently until the shallots are golden - about 4 to 5 minutes. Add the vinegar and grapefruit juice and cook over moderate heat until liquid is syrupy and reduced - about 5 minutes. Add cream, salt, pepper and boil for 1 minute (being careful you don't scald the cream). Reduce heat to low and add a few tablespoons of butter, whisking constantly. Add remaining butter pieces, a few at a time, whisking constantly and adding new pieces before the previous ones have completely liquefied. Lift the pan off the heat occasionally to cool down the mixture. Remove from heat and set aside.
- Pull off and discard any muscle tabs still attached to the scallops. Pat the scallops dry with paper towels and season them with salt and pepper.
- In a large, heavy-duty nonstick skillet, heat the remaining 2 tbsp olive oil over medium-high heat. Add the scallops (in batches if necessary to keep them from crowding), cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. If you have an oil splatter screen, it would be a good idea to use it while cooking the scallops - but it's not nessicary.
- Add the shallot sauce to the scallops, and cook briefly, shaking the pan, until the sauce is reheated. Serve immediately and sprinkle with chives if using.
Nutrition Facts : Calories 937.3, Fat 88.1, SaturatedFat 38.6, Cholesterol 196.9, Sodium 797, Carbohydrate 13.1, Sugar 2.9, Protein 25.5
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.
SEARED SCALLOPS WITH GRAPEFRUIT-FENNEL SALAD
Seared sea scallops over a fresh grapefruit-fennel salad with shallot vinaigrette.
Provided by The Herbalist & The Carnivore
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat butter and 1 tablespoon oil in a large saute pan over medium-high heat. Pat scallops dry and add to the hot pan; sear until caramelized, 6 to 7 minutes, flipping halfway.
- While scallops are cooking, peel, skin, and slice grapefruit. Slice fennel thinly, reserving a few fronds. Place grapefruit, fennel, fronds, and spinach in a large bowl.
- Prepare dressing by mixing remaining 2 tablespoons olive oil, vinegar, lemon juice, shallot, mustard, honey, salt, and pepper together in a small bowl.
- Add seared scallops to the salad and mix to combine. Drizzle dressing over top.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 15.9 g, Cholesterol 104.2 mg, Fat 14.7 g, Fiber 1.9 g, Protein 41.5 g, SaturatedFat 3.2 g, Sodium 530.6 mg, Sugar 4.1 g
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
SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
- Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
- Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Nutrition Facts : Calories 374 g, Cholesterol 68 g, Fat 19 g, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 584 g
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.
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