Recipe courtesy of Alex Garcia
Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
- Level: Intermediate
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Yield: 4 servings
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.
