Seared Scallops with Golden Shallot & Grapefruit Sauce

 

I am always looking for easy ways to prepare seafood during the week and this recipe is a great example. I love the use of fresh grapefruit juice instead of lemon which is what you typically see paired with fish and shellfish. Although this recipe is meant for scallops, you could easily substitute shrimp or a flaky white fish instead. I like using scallops because they cook in about 5-8 minutes tops. One thing I did not realize about buying scallops until a year ago is that most are chemically treated to preserve freshness with a solution that makes them retain water. If you have ever tried searing scallops at home in an attempt to get that nice golden crust that you find in restaurants and have instead found them to be oozing liquid, this is the reason. So next time you are at the grocery store or fish market, ask the salesperson if the scallops are "dry" which means untreated. Only dry scallops will get a nice seared exterior which is what you want for this type of recipe. Another tip is to make sure that you thoroughly dry them off with paper towels before putting them in the hot pan as any extra moisture on the scallop will also detract from the searing process. This dinner is excellent served with rice pilaf or orzo that can soak up the tangy sauce.

Seared Scallops with Golden Shallot & Grapefruit Sauce Ingredients: 1/2 cup finely diced shallots (about 2-3 large) 8 tablespoons extra virgin olive oil 1/2 cup fresh ruby red or pink grapefruit juice 1/4 cup white wine vinegar 1 3/4 lb medium all-natural "dry" sea scallops salt and freshly ground pepper chopped fresh chives (optional garnish) Instructions: In a medium skillet cook the shallots in 6 tablespoons of oil over medium-high heat, stirring constantly until the shallots are golden, about 4-5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste.  Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper. In a large heavy-duty nonstick skillet, heat the remaining 2 tablespoons of oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2-4 minutes per side. Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives if using. Serves 4. Recipe courtesy of Fine Cooking Magazine, January 2008.

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Comments

[mary kanda]

Thanks for the tip on the chemical water preservation. I love scallops and have been mystified by oozing, soupy scallops when the same recipe had previously been a crusty delight.

[mary kanda]

PS- the recipe looks so wonderful I can almost taste it!