Seared Scallops with Grapefruit–Fennel Salad | James Beard Foundation
“Whereas raw scallops are sexy, soft, and delicate, their seared counterparts are meaty, juicy, and rich. Cooked for mere seconds in a cast-iron pan and basted with butter (which melds with the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Ingredients
- 1 shallot, finely diced
- 2 tablespoons seasoned rice wine vinegar, or enough to just cover the shallots
- 1/4 cup olive oil
- A couple twists of pepper
- 2 grapefruits, segmented, juice reserved
- 1 fennel bulb, shaved
- Handful of purple mustard greens or arugula
- Olive oil
- Salt
- 1 1/2 pounds day-boat sea scallops
- 4 tablespoons (1/2 stick) unsalted butter
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