From Martha Stewart Living Magazine, June 2012. Adapted by Jim Sweeney
Finely grate enough grapefruit rind to yield 1/2 teasp of zest. Remove 3/4 of the segments of grapefruit (removing all pith), cut into bite-sized pieces and set aside. Juice the rest of the grapefruit which should yield about 1/2 cup of juice. A rub red grapefruit is what Martha recommends and I like the color balance on the plate, but really any grapefruit will do.
Now cook the scallops. Pat scallops dry, salt and pepper them and dredge lightly in flour and cook in a medium hot non-stick pan about 3 minutes. Flip and cook 2 minutes more. DO NOT OVERCOOK. Scallops should be opaque when done on the inside. Remove scallops and add grapefruit juice to the pan, reducing to 1 tablespoon and scraping the brown bits off the bottom of the pan. Pour this mixture over the scallops.
Now plate: Combine the cucumber, lemon juice, olive oil, grapefruit zest and pieces, chives, tarragon, and salt and pepper in a bowl. Cut the fennel bulb on a mandolin very very thinly. Add to bowl with rest of salad. Toss everything to combine and pile everything on top of scallops on two plates.
For garnish, use more long pieces of chives and/or additional tarragon to top this salad.
Very easy to make with a mandolin. Do not attempt without. If you want to do a "Martha presentation", you can leave the root end of the fennel intact and then slice on a mandolin. I never bother.
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Serving Size: 1 Serving (661g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 275 | ||
Calories from Fat: 33 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 56.1mg | 17 % | |
Sodium 970.8mg | 33 % | |
Potassium 1436.1mg | 38 % | |
Total Carbohydrate 29.9g | 9 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 26.4g | ||
Protein 32.2g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 275
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