Pan-seared scallops with grapefruit
Want to serve charming bites to impress and delight your holiday guests? Try these pan-seared scallops!
Ingredients
Servings: 4
8 scallops
Pink grapefruit segments
2 tablespoons olive oil
1 teaspoon honey
5 sprigs fresh rosemary
1/4 cup butter
4 pieces of melba toast
2 tablespoons safflower petals
Salt and pepper, to taste
Directions
Place the scallops on a plate lined with paper towels. Pat the scallops dry with a second paper towel. Set aside.
Cut the grapefruit segments into small pieces and place in a bowl. Add the olive oil, honey and the needles from one sprig of rosemary. Season with salt and pepper. Mix gently and set aside.
Heat the butter in a frying pan over high heat. Place the scallops in the pan, making sure they don’t touch each other. Sear the scallops for three minutes. Turn the scallops over and sear for an additional three minutes. Meanwhile, spoon the butter over the scallops in the pan.
Spear the four remaining sprigs of rosemary into four scallops and place them on a plate. Place a second scallop on each plate. Add a piece of melba toast, a quarter of the grapefruit salad and the safflower petals. Season with salt and pepper.
You can find safflower petals in stores that sell specialty teas.