How to Make Scallops With Miso, Ginger and Ruby Grapefruit

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How to Make Scallops With Miso, Ginger and Ruby Grapefruit Recipe
11 Steps
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1
In a skillet melt 1 Tbs butter. When the butter has melted toss in:    2 Tbs of finely chopped shallots. 2 Tbs of minced ginger Saute everything until the shallots soften.

In a skillet melt 1 Tbs butter. When the butter has melted toss in: 2 Tbs of finely chopped shallots. 2 Tbs of minced ginger Saute everything until the shallots soften.

2
While the shallots are softening, in a blender mix together:    the juice of 1/2 fresh ruby grapefruit.   1 Tbs rice vinegar,1 Tbs of sake,

While the shallots are softening, in a blender mix together: the juice of 1/2 fresh ruby grapefruit. 1 Tbs rice vinegar,1 Tbs of sake,

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3
Add in, 1 Tbs of white miso.

Add in, 1 Tbs of white miso.

4
Meanwhile back at the pan...When the shallots are softened, add the blender ingredients to the pan and simmer until it's reduced  by about 3/4s.

Meanwhile back at the pan...When the shallots are softened, add the blender ingredients to the pan and simmer until it's reduced by about 3/4s.

5
Get your 12 large scallops together. There will be 3 large scallops per person.

Get your 12 large scallops together. There will be 3 large scallops per person.

6
In a bowl toss together: 1 tbs of flour,  1 Tbs fresh chopped thyme,   2 Tbs fresh chopped oregano. Salt and pepper to taste.

In a bowl toss together: 1 tbs of flour, 1 Tbs fresh chopped thyme, 2 Tbs fresh chopped oregano. Salt and pepper to taste.

7
Dredge the scallops in the flour mixture, make sure they're well coated.

Dredge the scallops in the flour mixture, make sure they're well coated.

8
In another skillet heat 2 Tbs of olive oil  When the oil is hot quickly sear the scallops in the pan. Turn them only once. When they're firm and golden they're done.

In another skillet heat 2 Tbs of olive oil When the oil is hot quickly sear the scallops in the pan. Turn them only once. When they're firm and golden they're done.

9

While the scallops are searing place some roughly chopped radicchio in a bowl.

10

Place the scallops on the radicchio, garnish with a few chopped sections of the ruby grapefruit from the half the wasn't juiced. Set aside for a moment.

11
Pour the sauce into the pan the scallops were seared in and deglaze, scraping up pthe browned bits that remain. Spoon the sauce over the scallops  and sprinkle a few chopped chives on top. Eat!

Pour the sauce into the pan the scallops were seared in and deglaze, scraping up pthe browned bits that remain. Spoon the sauce over the scallops and sprinkle a few chopped chives on top. Eat!

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