I think scallops scare people sometimes. They are slimy, strange and really complicated looking but the truth is, they are easy to cook and delicious when done right. This is a SUPER simple way to serve up scallops and to impress whom you are serving them to. My hubs and I ate at a fantastic little restaurant in Manhattan a few years ago and we ordered this incredible grapefruit salad and I like to recreate it when I can but make it my own by adding a few different ingredients. I tend to make this dish a few times a year but I'm not going to lie, I think this is the FIRST time I actually really NAILED it. It was perfect. The scallops were PERFECT and my belly was happy. Its not a meal. Its an appetizer...or serve it in place of a salad. Would be amazing as a starter followed by a delicious, juicy steak dinner (I'll post those goods later)!
I'll give you the recipe for 4.
12 large diver scallops (3 per person)
3 red or golden grapefruits (segmented and juices reserved for vinaigrette. Here's how (love her accent :): http://video.google.com/videoplay?docid=-3320000526185938826#)
1 sweet vidalia onion (cut into very thin slices)
a bunch of chopped mint
Salt and Pepper
White or Black truffle oil (I used white. Truffle oil is one of those things. Either you LOVE it or HATE it. If you HATE it, leave it out of the recipe...it will be just as yummy)
Directions:
Segment your grapefruit and reserve the juices in a small bowl
slice your onion very thin and add to the grapefruit in a larger bowl
chop the mint and put half in the bowl with the grapefruit and the other half in the grapefruit juices.
Add a few pinches of salt to the juice as well as white or black pepper and stir. Taste to make sure the balance of salty and sweet is right. Add the seasoned juice to the grapefruit and onions and gently stir together. Drizzle the salad with 1/2 tablespoon of truffle oil, stir once more and then place in fridge.
Set your scallops on a few paper towels and thoroughly dry both sides (very important! If they're too wet, they will not sear correctly and won't be pretty or tasty!). Lightly season both sides with salt and pepper. Heat a non stick pan to medium high and drizzle with a little bit of olive oil. Add the scallops to the pan (don't overcrowd! Do a few at a time) and sear for 2-3 minutes on each side (they should be golden and crispy but not overcooked). When the scallops are done, you will put together a serving for each of your guests.
Spoon the salad into a salad bowl and top with 3 scallops and garnish with a pretty mint leaf.
Bon Appetite!
