18 July, 2012

Scallops with Grapefruit-Onion Salad | Food & Wine

Melissa Rubel Jacobson's simple recipe combines pickled onions with scallops and ruby red grapefruit to create a deceptively complex-tasting dish.


Scallops with Grapefruit-Onion Salad ingredients
Makes 8 first-course servings
4 small ruby red grapefruits (about 2-LBS total)
3 Tbsp pickled cocktail onions
2 Tbsp packed flat-leaf parsley leaves
Freshly ground pepper
24 sea scallops (about 2-LBS)
Kosher salt
1 Tbsp extra-virgin olive oil, plus more for drizzling

Notes:

Directions
Two hours or less before serving, and using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper. Cover and refrigerate salad for up to 2 hours.

Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. 

Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.


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