Scallops with Miso, Ginger, and Grapefruit

Scallops with Miso, Ginger, and Grapefruit
Photo by Angela Wyant

Ingredients

  • 2 tablespoons butter
  • 8 ounces sea scallops (1 in. thick), rinsed and patted dry
  • 2 tablespoons minced fresh ginger
  • Salt and fresh-ground pepper
  • 1 Ruby grapefruit (1 lb.), cut in half
  • 2 tablespoons butter
  • 1 tablespoon thinly sliced fresh chives
  • + 15 more ingredients
    • 1 tablespoon all-purpose flour
    • Salt and fresh-ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon each white miso paste, rice vinegar, and sake
    • 2 tablespoons minced fresh ginger
    • 2 tablespoons extra-virgin olive oil
    • 1 tablespoon each white miso paste, rice vinegar, and sake
    • 1 tablespoon each chopped fresh thyme leaves and chopped fresh oregano leaves
    • 1 tablespoon each chopped fresh thyme leaves and chopped fresh oregano leaves
    • 1 tablespoon all-purpose flour
    • 2 tablespoons minced shallots
    • 2 tablespoons minced shallots
    • 8 ounces sea scallops (1 in. thick), rinsed and patted dry
    • 1 tablespoon thinly sliced fresh chives
    • 1 Ruby grapefruit (1 lb.), cut in half

1. Squeeze juice from half the grapefruit and reserve. With a small, sharp knife, cut peel from second half, down to flesh (discard peels), then cut between inner membranes to release half-segments into a small bowl. 2. In a blender, whirl grapefruit juice, miso, rice vinegar, and sake until smoo...

View full recipe at My Recipes

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