Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1 cup Ruby Red grapefruit juice
  • 4 garlic cloves, roasted
  • 1 cup olive oil, plus extra, for searing
  • 1 teaspoon grapefruit zest
  • 1 small red onion, cut into small dice
  • 1 medium jicama, cut into small dice
  • 2 grapefruits, segmented and cut into small dice
  • 1 pound scallops, cleaned
  • 1 tablespoon balsamic vinegar
  • 3 tablespoon Worcestershire sauce
  • 4 tablespoons grated panela
  • Salt and pepper
Directions
  • Combine grapefruit juice, roasted garlic, olive oil and zest in a blender. Season with salt and pepper. Puree; this is the mojo.

  • Combine red onions, jicama, and grapefruit segments and dress with the mojo. Taste and adjust the seasonings. Set aside.

  • In a saute pan, heat a little oil over high heat. Season scallops with salt and pepper. When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside.

  • Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela. Cook until thick and syrupy. Add scallops back to the pan and pour over jicama and grapefruit salsa.

  • Divide the scallops and salsa onto 4 plates.


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