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Coriander Seared Scallops with Grapefruit Salad
Restaurant: Motor Supply Company Bistro
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 Aris' Pairing For This Dish: 2005 Smoking Loon - Viognier |
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Ingredients
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4 diver scallops (large dry pack sea scallops)
2 tablespoon sugar
1 tablespoon coriander
2 tablespoons vegetable oil
salt and pepper to taste
1 grapefruit, peel and segment
1 tablespoon chopped fresh thyme
2 tablespoon extra virgin olive oil
2 tablespoon goat cheese
baby greens
salt and pepper
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Preparation
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Heat up a heavy sauté pan. Season the scallops with salt and pepper. Sear on both sides in a sauté pan with oil or butter, flipping when golden brown. Turn off the pan.
* If you have a torch you can top the scallops with sugar and coriander and brulee them. This caramelizes the sugar and gives the scallops a sweeter taste. If you don't have a torch just put the sugar and coriander on the scallops before you sear them.
While it is heating up, peel and segment the grapefruit. Squeeze the grapefruit core juices into a bowl. Toss the grapefruit juice with olive oil, greens, chopped thyme, goat cheese, grapefruit wedges and a pinch of salt and pepper. |
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