by gluttonforlife
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gluttonforlife's Notes:
Expand8 large sea scallops Ask a question about this ingredient
1 pink grapefruit, segments supremed (skin, pith and membranes removed) Ask a question about this ingredient
pimentón oil (recipe follows) Ask a question about this ingredient
1/4 cup marcona almonds, minced and toasted Ask a question about this ingredient
1/4 cup almond oil Ask a question about this ingredient
1 1/2 teaspoon pimentón (spicy or mild) Ask a question about this ingredient
Heat the oil in a small saucepan over low heat for 1 minute. Remove from heat and whisk in the pimentón. Infuse for 45 minutes then strain through a double layer of cheesecloth. (Recipe can be doubled; will keep for several weeks and is great for salad dressings.)
Ask a question about this stepSlice each scallop into 3 or 4 slim rounds. Slice each grapefruit segment in half lengthwise.
Ask a question about this stepSpread half the oil on a large plate. Place the scallop discs on top, slightly overlapping to form concentric circles. Arrange a piece of grapefruit atop each disc. Drizzle with the remaining oil, then sprinkle with the toasted almonds and a light dusting of sea salt.
Ask a question about this stepI'd have to swap in Meyer lemon or something else for the grapefruit, but wow, does this sound good. There's nothing like perfectly fresh seafood with just a little bit of adornment.
I'm sure that would also be delicious, or even orange. You don't care for grapefruit?
Unfortunately, I'm allergic to most citrus - lemons, limes, and Meyer lemons are fine, but grapefruits, oranges, tangerines, etc. give me hives. A real bummer in the winter months when all of the really beautiful citrus is in season!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
DEE-LISH-US!!! We had some uncooked scallops from the day before, so briefly sauteed them in olive oil (had a guest with a nut allergy) and then followed the recipe, except we didn't have red grapefruit. Next time will try it with the Meyer Lemons or limes, because we feel tart would be a good complement.