Braisedscallopswithgrapefruitwalnuts Recipes

27 WAYS TO COOK WITH GRAPEFRUIT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a grapefruit recipe in 30 minutes or less!

MIXED GREENS SALAD WITH STRAWBERRIES AND CANDIED WALNUTS

Steps:

• To make the candied walnuts: In a large skillet, melt the butter over medium heat. Add the walnuts, sugar, cinnamon, and salt and cook, stirring constantly, until the sugar melts and caramelizes, about 2 minutes. Transfer to a silicone mat-lined baking sheet and let cool completely, 20 minutes.
• To make the vinaigrette: In a jar with a lid, add the sugar, vinegar, hot water, mixed berry jam, and garlic powder. Add the oil and salt. Cover and shake vigorously to combine.
• To make the salad: In a large bowl, toss together the mixed greens and 1/2 cup of the strawberries. Add the vinaigrette to taste and toss until the greens are coated. Top with the remaining strawberries and sprinkle the feta cheese and candied walnuts on top.

BRAISED SCALLOPS WITH GRAPEFRUIT & WALNUTS

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.

BRANDIED CANDIED WALNUTS

Steps:

• Preheat oven to 350 degrees F.
• In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
• Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
• Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

ROASTED BRUSSELS SPROUTS WITH GRAPES AND WALNUTS

Steps:

• Preheat oven to 400°F.
• Trim the Brussels sprouts of any dry ends and loose leaves, then halve. Place halved sprouts along with grapes and walnuts on a rimmed baking sheet. Turn some of the cut sides down. (I line my sheet with foil for quick clean up.) Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper and toss to coat.
• Roast for 25-30 minutes or until the sprouts are well-browned in places, the nuts are fully toasted and the grapes are darkened in color and very plump.
• As soon as you remove the pan from the oven drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.