Scallops with Pink Grapefruit Beurre Blanc

Scallops with Pink Grapefruit Beurre Blanc Recipe

Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 2

Introduction

Scallops with Pink Grapefruit Beurre Blanc is a delicious and elegant dish that combines the delicate flavor of sea scallops with the tangy sweetness of pink grapefruit. This recipe is perfect for a special occasion or a romantic dinner for two.

History

The combination of scallops and grapefruit in a beurre blanc sauce is a classic French dish that has been enjoyed for centuries. The tangy citrus flavor of the grapefruit pairs perfectly with the rich, buttery sauce, creating a dish that is both light and indulgent.

Ingredients

0.75 lb (340 g) sea scallops
1 tbsp flour
0.5 tsp salt
1 tsp freshly ground black pepper
2 tbsp olive oil
0.25 cup dry white wine
2 tbsp bottled clam juice
1 tbsp minced shallot
0.33 cup fresh pink grapefruit juice
0.5 tsp grated pink grapefruit zest
0.5 tsp granulated sugar
3 tbsp cold unsalted butter, cut into bits
1 tbsp thinly sliced scallion
fresh pink grapefruit sections, for garnish

How to prepare

Pat dry the sea scallops and cut them into slices that are 0.5 inches thick.
In a bowl, toss together the scallops, flour, salt, and pepper.
In a skillet large enough to hold the scallops in a single layer, heat the oil over moderately high heat until it is hot but not smoking. Sauté the scallops in the skillet, stirring for 3 minutes.
Transfer the scallops to a plate.
Add the wine to the skillet, scraping up the brown bits. Stir in the clam juice, shallot, grapefruit juice, zest, and sugar.
Boil the liquid until it is reduced to about 0.33 cup, then strain the mixture through a fine sieve set over a saucepan.
Set the saucepan over low heat and whisk in the butter a little at a time. Lift the pan from the heat occasionally to cool the mixture, and add each new bit of butter before the previous one has melted completely.
Add the scallion and the scallops, along with any juices that have accumulated on the plate. Heat the mixture until the scallops are heated through.
Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections.

Variations

Substitute lemon for the grapefruit for a different citrus flavor.
Add fresh herbs such as parsley or chives for extra flavor.
Serve the scallops over pasta or rice for a heartier meal.

Cooking Tips & Tricks

Make sure to pat the scallops dry before cooking to ensure a nice sear.

- Be careful not to overcook the scallops, as they can become tough and rubbery.

- Whisk in the butter slowly to create a smooth and creamy sauce.

- Garnish with fresh grapefruit sections for a pop of color and flavor.

Serving Suggestions

Serve the scallops with a side of steamed vegetables or a light salad for a complete meal.

Cooking Techniques

Searing the scallops in a hot skillet helps to develop a nice crust and seal in the juices.

Ingredient Substitutions

If you can't find sea scallops, you can use bay scallops or shrimp as a substitute.

Make Ahead Tips

You can prepare the beurre blanc sauce ahead of time and reheat it gently before serving.

Presentation Ideas

Arrange the scallops on a bed of greens and drizzle with the beurre blanc sauce for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or Chardonnay.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat.

Nutrition Information

Calories per serving

Each serving of Scallops with Pink Grapefruit Beurre Blanc contains approximately 350 calories.

Carbohydrates

This dish is low in carbohydrates, making it a great option for those following a low-carb diet.

Fats

The butter in the beurre blanc sauce adds richness and flavor to the dish, but also contributes to the overall fat content. Each serving contains approximately 20 grams of fat.

Proteins

Scallops are a good source of protein, with each serving containing around 25 grams.

Vitamins and minerals

Pink grapefruit is high in vitamin C, while scallops are a good source of vitamin B12 and selenium.

Alergens

This recipe contains shellfish (scallops) and dairy (butter), so it may not be suitable for those with allergies to these ingredients.

Summary

Overall, this dish is a good source of protein and vitamins, but is higher in fat and calories due to the butter in the sauce.

Summary

Scallops with Pink Grapefruit Beurre Blanc is a sophisticated and flavorful dish that is perfect for a special occasion. The combination of tender scallops, tangy grapefruit, and rich butter sauce is sure to impress your guests. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Scallops with Pink Grapefruit Beurre Blanc. It was a warm summer day, and I had been invited to a friend's house for a dinner party. As I walked into the kitchen, I caught a glimpse of my friend's mother preparing the most exquisite dish I had ever seen. The sweet aroma of pink grapefruit filled the air, and I was immediately intrigued.

I watched intently as my friend's mother expertly seared the scallops to perfection, creating a golden crust that shimmered in the light. She then carefully drizzled a velvety pink grapefruit beurre blanc sauce over the scallops, adding a burst of citrusy flavor that complemented the delicate seafood perfectly. I was captivated by the elegance and sophistication of the dish, and I knew that I had to learn how to make it myself.

After dinner, I approached my friend's mother and asked her for the recipe. She smiled warmly and invited me into her kitchen, where she generously shared her secrets with me. As she guided me through each step, explaining the importance of balancing flavors and textures, I felt a sense of camaraderie and shared passion for cooking.

Over the years, I have refined the recipe for Scallops with Pink Grapefruit Beurre Blanc, adding my own personal touches and experimenting with different techniques. I have shared this dish with friends and family, receiving rave reviews and requests for the recipe. Each time I make it, I am reminded of that fateful day in my friend's kitchen, and the kindness and generosity of her mother in sharing her culinary expertise with me.

The key to this dish lies in the quality of the ingredients and the careful attention to detail. The scallops must be fresh and perfectly seared, retaining their natural sweetness and tenderness. The pink grapefruit beurre blanc sauce should be silky smooth, with a subtle tanginess that enhances the flavors of the scallops without overpowering them.

To make the sauce, I start by reducing pink grapefruit juice with shallots and white wine, until it forms a thick and flavorful base. I then whisk in cold butter, one piece at a time, emulsifying the sauce to create a luxurious texture. The final touch is a squeeze of fresh pink grapefruit juice, adding a bright and refreshing finish to the dish.

When I serve the Scallops with Pink Grapefruit Beurre Blanc to my guests, their eyes light up with delight as they savor each bite. The combination of succulent scallops and tangy grapefruit sauce creates a symphony of flavors that is both elegant and satisfying. I am proud to have mastered this recipe, and to continue sharing it with those who appreciate fine dining and culinary excellence.

As I sit down to enjoy a plate of Scallops with Pink Grapefruit Beurre Blanc, I am filled with gratitude for the serendipitous encounter that led me to discover this exquisite dish. It serves as a reminder of the joy and fulfillment that cooking can bring, and the power of sharing recipes and traditions with others. I hope that one day, my own grandchildren will be inspired to carry on the legacy of this beloved recipe, and create their own culinary memories to cherish for years to come.