Name: Seared Scallops with Fennel and Pink Grapefruit Beurre Blanc
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 pink grapefruits; 12 large scallops, muscle removed; Extra-virgin olive oil, for the pan; Kosher salt; 2 cloves garlic; 1 bulb fennel, shaved on a mandolin; 2 sprigs rosemary, minced finely; Pinch crushed red pepper; 1 shallot, minced; 1 tablespoon heavy cream; 8 tablespoons cold butter, cut into pats; 1/4 cup chives, sliced very thin, plus 4 whole chives

Directions

Supreme two of the grapefruits: Using a sharp paring or utility knife, cut the top and bottom off the grapefruits. Cut the skin and pith off the sides of the grapefruit. Follow the round shape of the grapefruit, do not cut straight down. Cut in between the membranes of each segment to free the segments. Set aside 12 segments for garnish and dice the remainder.
Squeeze the remaining membranes and pith into a strainer set over a bowl. Set the juice aside.
Using a rasp grater, zest the remaining grapefruit. Juice the grapefruit, letting the juice run through the same small sieve over the bowl and reserve.
With a utility knife, score one side of each scallop with three slits going vertically and three going horizontally across the entire surface of the top of the scallop. Each cut should barely break the surface of the scallops.
Coat a large stainless-steel pan with olive oil and heat over high heat. While the oil is heating, pat the scallops dry thoroughly with a paper towel. Season the scallops with kosher salt on the scored side. Once the oil is heated and starting to slightly smoke, add the scallops, scored-side down, and sear until nicely golden brown, 3 to 4 minutes. Flip the scallops and season with salt. Continue and cook for an additional 1 to 2 minutes and remove to a sheet tray.
Discard any excess oil from the sauté pan and add in a drizzle of fresh olive oil. Smash the garlic cloves with the heel of your hand to break them up slightly. Toss the garlic cloves into the oil and bring to medium heat. When the garlic is golden and aromatic, 3 to 5 minutes, remove the cloves from the pan and discard. Add the shaved fennel, rosemary, crushed red pepper and salt to the pan and stir until the fennel is softened. Add the diced grapefruit to the pan and cook for 1 to 2 minutes, then remove from the heat and set aside. When ready to serve, warm up the sautéed fennel and toss in the sliced chives.
To make the beurre blanc, add in a drizzle of olive oil to another large stainless-steel pan and heat over medium-high heat. Add the shallot with a pinch of kosher salt and sweat until translucent, 3 to 5 minutes. Add in the grapefruit juice and zest and bring to a boil, then lower to a simmer and allow the sauce to cook for 3 to 5 minutes or until the sauce has thickened, then add in the heavy cream and swirl the pan until the cream is fully combined. Add one pat of butter into the pan and swirl until the butter has fully incorporated into the sauce. Repeat this process with the rest of the butter. Season to taste and then turn off the heat.
To assemble, place the fennel in a straight line on each serving plate. Place three scallops in a row on each plate on top of the fennel. Garnish each scallop with one grapefruit supreme. Slice the whole chives into 3 pieces and garnish each scallop. Spoon the grapefruit beurre blanc around the plates, circling the scallops.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Seared Scallops with Fennel and Pink Grapefruit Beurre Blanc

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages