Scallops and grapefruit with mustard vinaigrette
Scallops, like most seafood, need light, gentle cooking. Their delicate flavour is offset by the not-too-sweet, not-too-sour flavour of grapefruit.
Ingredients
Serves: 4
- 1 medium red onion
- 1⁄2 head endive or any green lettuce
- 100g rocket
- 2 medium pink grapefruit
- 12 shelled scallops with coral (see notes)
- 2 tablespoons lemon juice
- salt and freshly ground black pepper
- 1 tablespoon butter
- 2 tablespoons dry vermouth
- mustard vinaigrette
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon whole–grain mustard
- 1 teaspoon honey
- salt and freshly ground black pepper
Directions
Preparation:20min ›
Cook:5min ›
Ready in:25min
- Finely dice onion. Tear lettuce into bite–sized pieces. Remove hard stems from rocket.
- With a sharp knife, remove skin and white pith from grapefruit. Separate grapefruit into segments.
- Drizzle scallops with lemon juice and sprinkle with salt and pepper. Heat butter in a nonstick pan and cook scallops about 2 minutes on each side; add vermouth and cook another 1 to 2 minutes. Remove from heat.
- To make vinaigrette, whisk oil, vinegar, mustard and honey, until thickened slightly; add salt and pepper to taste.
- Arrange lettuce leaves on individual plates and drizzle with vinaigrette. Top with diced onion and grapefruit segments. Arrange scallops on top.
scallops
The muscle from the large white scallop shells is particularly firm, but still tender. It has a mild, slightly sweet taste. A scallop shell also cntains a roe sack, the orange-red coral, that is prized by gourmets. Scallops are a good source of zinc and provide iron.
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Reviews in English (2)
Hi TonyChristoffelsz, There is a banner across the page with a 'print' button (as well as add picture, add review, etc). Cheers! - 05 May 2014
I haven't tried it as yet. Can I suggest that you include an option to print the recipe please. Thanks - 03 May 2014