Fennel and grapefruit add a refreshing taste to the delicate flavour of scallops. (serves 4 as appetizers)
- 4 large scallops
- ¼ cup (60ml) fennel bulb, shaved
- 1 small grapefruit, peel removed and segmented, reserving all juice.
- 2 tsp (10ml) capers, rinsed
- 2 tbsp (30ml) unsalted butter
- 2 tbsp (30ml) extra virgin olive oil
- ¼ cup (60ml) microgreens
- 1 tbsp (15ml) fennel fronds
- 1 tbsp (15ml) extra virgin olive oil
- kosher salt
- fresh ground pepper
Bring scallops to room temperature, and pat the top and bottoms of the scallops dry. Sprinkle the tops of the scallops with salt and pepper.
Heat a frying pan to high heat and add butter and olive oil. Quickly fry the capers in the pan, stirring frequently, to get them crispy and warm.
Remove the capers and set aside, but leave the butter and olive oil mixture in the pan.
Place pan back over high heat, add the scallops, salt and pepper side down once the pan is hot and salt and pepper the tops of the scallops.
Sear the scallops, cooking for 30-45 secs, then flip over and cook for another 30 secs.
Remove from heat and transfer to serving dishes. Add 1-2 grapefruit segments, 1-2 thin slices of fennel, a few capers, and a couple of fennel fronds per person.
Lightly sprinkle the tops of the scallops with salt and pepper, and top with a few microgreen sprouts. Drizzle each scallop with the reserved grapefruit juice, and the remaining extra virgin olive oil. Serve immediately.
Clear Tip: livestock agriculture and conventional fishing methods are hard on the environment. Please choose sustainably raised, organic meat, poultry and seafood whenever possible. It’s better for you, it’s better for the earth.