I’ve had a lot of “firsts” as a student in ICE’s Culinary Arts Career Program, and cooking scallops was right up there with filleting a fish, making homemade pasta, rolling sushi and disjointing a lobster. Scallops have always been out of my culinary comfort zone, but as Lesson 52 proved, it’s pretty tough to beat perfectly browned bivalves. Forget the February chill and saute (or grill!) your way to the perfect sweet and savory mix of seared scallops served with fresh grapefruit juice reduction.
8 sea scallops
8 fluid ounces fresh grapefruit juice
2 pink grapefruits
4 fluid ounces Extra Virgin olive oil
2 cups baby mizuna
Salt and white pepper, to taste
2 lemons, zested
2 oranges, zested
2 Tablespoons tobiko
1. Wash the scallops in ice cold water. Remove the tabs and split them into two discs, if desired. Cover and refrigerate.
2. Bring the grapefruit juice to a boil over high heat in a medium saucepan. Reduce the heat to medium and continue cooking the grapefruit juice until it has reduced by ¾.
3. Whisk in the olive oil and season the reduction with salt and white pepper. The vinaigrette will not be emulsified.
4. Cut the pink grapefruit into supremes.
5. Pat scallops dry then season with salt and white pepper. Saute the scallops in a small amount of oil.
6. Toss the baby mizuna in the citrus vinaigrette then plate the sauteed scallops with the salad. Garnish with grapefruit supremes, lemon and orange zests, tobiko and a drizzle of the vinaigrette.