SEARED SCALLOPS WITH SHAVED FENNEL, CUCUMBER, AND GRAPEFRUIT
The crispness of cucumber and fennel is offset by tender scallops and chunks of juicy grapefruit.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
- Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
- Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Nutrition Facts : Calories 374 g, Cholesterol 68 g, Fat 19 g, Fiber 2 g, Protein 30 g, SaturatedFat 6 g, Sodium 584 g
SCALLOPS WITH RED GRAPEFRUIT
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat andcholesterol. Return to theHealthy Lycopene Menu
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
- Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
- Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
- Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
- To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.
Nutrition Facts : Calories 249 g, Cholesterol 37 g, Fat 11 g, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, Sodium 218 g
SEARED SCALLOPS WITH RED CHILE PASTE AND FENNEL SALAD
Scallops: so meaty and delicious and yet so easy to overcook. That's why we sear these on only one side, preserving the meltingly tender, near-raw texture on the other end.
Provided by Andy Baraghani
Categories Bon Appétit Scallop Fennel Chile Pepper Grapefruit Lunch Dinner Spring Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 9
Steps:
- Using the side of a chef's knife, mash chiles, grapefruit zest, and 1/4 tsp. salt to a paste on a cutting board. Set chile paste aside.
- Heat vegetable oil in a large skillet over high until lightly smoking. Season scallops with salt; working in 2 batches to avoid overcrowding the pan, cook until edges begin to brown, about 1 minute. Transfer scallops to a platter, browned side up, and swipe some reserved chile paste on each.
- Toss fennel bulb with vinegar in a medium bowl to coat; season with salt.
- Pour grapefruit juice over scallops and top with fennel salad and fennel fronds; drizzle with olive oil.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
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