TC Recipe: Seared Scallops with Arugula, Strawberry and Grapefruit

May 21 2012

By Executive Chef Benjamin Nadolny
Suggested Pairing: Pfeiffer Vineyard Pinot Gris
Serves 2

Seared Scallops with Arugula, Strawberry and Grapefruit

We recently began acquiring some tasty weathervane scallops from a fishery in Alaska. They are firm, sweet, and quick to cook. Even better is how well they pair with fresh ingredients from the spring and summer. The Pinot Gris accents the fruit qualities of the strawberry and grapefruit. The arugula adds a touch of bitterness to clean the palate between bites. This dish is best eaten outside on a patio in the warmth of an early summer day.

Ingredients

  • 8 oz scallops, weathervane scallops preferred
  • 2 T blended oil, for seasoning
  • ½ pt fresh strawberries
  • 1 grapefruit, ruby red
  • 1 tsp honey
  • 1 T extra virgin olive oil
  • 2 c baby arugula, stems removed
  • 1 tsp pink peppercorn, cracked
  • 1 tsp black peppercorn, cracked
  • 2 tsp kosher salt

Preparation

Salad
Using a paring knife peel the grapefruit and carefully remove each segment, a.k.a supreme, from the pith. Some juice will drip from the grapefruit. Capture that juice for later use.

Wash the strawberries, remove the stem, and cut in half. Set aside.

In a mixing bowl add the grapefruit juice, honey, and olive oil. Whisk together. Add the crushed pink peppercorn and a pinch of kosher salt. Next toss in the arugula, grapefruit, and strawberries. Set aside and move immediately to the scallops.

Scallops
Using a paper towel dry any excess moisture from each scallop. In a hot sauté pan add the cooking oil.

Season the scallops with kosher salt and cracked black pepper. Gently lay the scallops into the hot oil and sear until caramelized. Turn the scallops and cook for just another minute or so. Scallops are best served medium rare.

Plate the cold salad and pair with the scallops.