How to Make Scallops With Miso, Ginger and Ruby Grapefruit

by Kathy Gori


  • 1 Tablespoon Unsalted butter
  • 2 Tablespoons Finely chopped shallots
  • 2 Tablespoons Minced ginger
  • Juice of 1/2 ruby grapefruit
  • 1 Tablespoon Rice vinegar
  • 1 Tablespoon Sake
  • 1 Tablespoon White miso
  • 12 Large Ocean scallops
  • 1 Tablespoon Flour
  • 1 Tablespoon Chopped fresh thyme
  • 2 Tablespoons Fresh chopped oregano
  • Salt and pepper to taste
  • 2 Tablespoons Olive oil
  • 1 Head of radicchio
  • 1 Ruby grapefruit in sections
  • Instructions

    Step 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.

    Step 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,

    Step 3

    Add in, 1 Tbs of white miso.

    Step 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.

    Step 5

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

    Step 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.

    Step 7

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

    Step 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.

    Step 9

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

    Step 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.

    Step 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!