Scallops With Grapefruit And Leeks

                                                      

Scallops With Grapefruit And Leeks

You can get Canadian scallops all year-round, but their harvesting ramps up in April as the weather gets warmer. It doesn’t take a lot of them to feel satiated, and they are so easy to cook (just don’t do it for too long!). Pop them on top of a few complementary ingredients, like we have here, and you’ve got gourmet, restaurant-quality food at your table in minutes.

Ingredients:
3 leeks, green parts trimmed
2 medium-size grapefruits
5 tbsp (75 mL) salted butter, divided
3/4 to 1 tsp (4 to 5 mL) fine kosher salt (if using table salt, reduce 

    amount and season to taste)
1 lb (455 g) sea scallops, patted dry
1 tbsp (15 mL) olive oil
2 tbsp (30 mL) chopped Marcona almonds
Chopped mint or parsley for sprinkling (optional)
Directions:
Trim ends and green parts from leeks.  Slice white leeks in half.  Fan and rinse. Thoroughly pat dry. Finely chop.

Slice off top and bottom from grapefruit.  Set on a cut side.  Slice off any remaining peel and pith.  Carefully slice segments over a bowl to catch any juices.  Set aside juices for another use.  Arrange segments over plates.

Melt 3 tbsp (45 mL) butter in a large frying pan set over medium heat until bubbling and lightly golden.  Add leeks.  Lightly season with salt.  Cook, stirring occasionally until softened, about 5 minutes.  Remove to plates with grapefruit.  Wipe out any bits from pan.

Season scallops with salt.  Add remaining 2 tbsp (30 mL) butter and oil to pan and set back over heat.  When bubbling and lightly golden, add scallops, spacing them apart.  Cook, until deep golden, about 1 to 3 minutes per side.  Remove to plates with leeks.  Top each with almonds.  Sprinkle with mint.  Makes 4 main course or 8 appetizer servings