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Gallery Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit Credit: Yunhee Kim Recipe Summary prep: 20 mins total: 20 mins Servings: 2
Ingredients Ingredient Checklist 1 Ruby Red grapefruit 1 tablespoon extra-virgin olive oil, divided 3/4 pound large sea scallops 1/2 teaspoon coarse salt, divided Freshly ground pepper 3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup) 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives 1 teaspoon finely chopped fresh tarragon leaves 1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)
Gallery Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit Credit: Yunhee Kim
Recipe Summary prep: 20 mins total: 20 mins Servings: 2
Gallery
Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit Credit: Yunhee Kim
Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit
Credit: Yunhee Kim
Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit
Recipe Summary prep: 20 mins total: 20 mins Servings: 2
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 2
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 2
2
Ingredients
Ingredients
- 1 Ruby Red grapefruit 1 tablespoon extra-virgin olive oil, divided 3/4 pound large sea scallops 1/2 teaspoon coarse salt, divided Freshly ground pepper 3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup) 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh chives 1 teaspoon finely chopped fresh tarragon leaves 1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)
Directions
Finely grate enough grapefruit rind to yield 1/2 teaspoon zest. Peel grapefruit with a paring knife, removing all pith. Working over a bowl, cut three-quarters of the grapefruit segments from the membranes, cut into bite-size pieces, and set aside. Squeeze juice of remaining grapefruit segments into bowl (you should have 1/3 cup juice).
Heat 1 teaspoon oil in a nonstick saute pan over medium-high heat. Pat scallops dry, sprinkle with 1/4 teaspoon salt, and season with pepper. Saute scallops until deep golden brown, about 3 minutes. Flip, and continue to cook until barely opaque all the way through, about 2 minutes more. Divide scallops between 2 plates, and loosely tent with foil. Reduce heat to low, and add grapefruit juice. Cook, stirring and scraping up browned bits, until reduced to 1 tablespoon, 2 to 3 minutes. Pour sauce over scallops.
Combine cucumber, lemon juice, remaining 2 teaspoons oil, the grapefruit zest and pieces, chives, tarragon, and remaining 1/4 teaspoon salt in a bowl. Shave fennel into bowl, season with pepper, and toss gently to combine. Pile salad atop scallops.
Reviews
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
Reviews
Add Rating & Review 21 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
Add Rating & Review
21 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
21 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
21 Ratings 5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
5 star values: 5 4 star values: 5 3 star values: 6 2 star values: 5 1 star values: 0
All Reviews for Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest