This was the second course to my 6-course Friendsgiving party for 3 people.
[100% organic, wild caught scallops USA]
- 1 large grapefruit
- 9 pieces wild sea scallops
- Freshly ground black pepper
- Neutral oil, as needed
- ¼ cup Marcona almonds, toasted and chopped
- Chives, cut, for garnish
- Mint leaves, cut, for garnish
- Sunflower sprouts, for garnish
Segment grapefruit into suprêmes (use paring knife to remove peel and slice segments away from pith) over a bowl to catch juices. Squeeze fruit into bowl to extract remaining juice. Using a strainer, separate segments and juice. Set aside both.
Clean scallops by removing abductor muscle from each one. Pat very dry.
Heat a large skillet over medium-high heat. Season scallops generously with salt and pepper. Add neutral oil to the pan and sear scallops until golden-brown. Flip and add butter to pan. Tilt pan, and spoon butter over scallops as they cook. When scallops look like they just have a raw line in its center, remove quickly.
Allow the butter to continue cooking until browned and nutty, then add reserved grapefruit juice. Pour sauce over scallops. Garnish with almonds, chives, mint leaves, and sunflower sprouts.