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

Scallops With Citrus-Ginger Sauce

Scallops With Citrus-Ginger Sauce

Scallops that are easy, fresh, pan seared, perfectly golden and topped with a sweet and tangy citrus ginger sauce.  Serves 4 

Ingredients

2 tbsp avocado oil
1 1/2 lb sea scallops
1 orange zested and juiced
1 lemon juiced
1 tbsp fresh ginger grated
2 tbsp butter or ghee
sea salt to taste
fresh thyme for garnish
Instructions
Pat your scallops dry with a paper towel and sprinkle them with sea salt.

Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.

Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.

Plate your scallops, drizzle more sauce on top and garnish with thyme. 

Serving suggestions:  

 Bok Choy, Swiss Chard, Mashed Cauliflower and Green Beans.

Notes
Avocado oil is preferred over olive oil in this recipe as its heated to nearly its smoke point. Avocado oil is more stable at those higher temperatures. 

Scallops are always best slightly undercooked rather than overcooked. Like most meats and fish, they'll continue to cook after they're removed from the stove.

To make the scallops dairy-free and Whole30 compliant you can use ghee or coconut milk instead of the butter. 

Seared Scallops With Basil-Pineapple Risotto

Seared Scallops With Basil-Pineapple Risotto

There’s just something about the caramelized crust and meaty interior of scallops that makes them the perfect protein. They also have a naturally delicate flavor, so it’s important to let them shine with a simple seasoning of salt and pepper. However, that means whatever scallops are served with has to take the lead with big, bold taste. Cue basil-pineapple risotto! Once you make risotto with pineapple juice, you’ll be hard pressed to go without it ever again. If you’re looking to wow guests with a meal they’d be likely to find in a five-star restaurant, then this is your dish. 

Ingredients

2 cups pineapple juice 

1½ cups vegetable broth

3 tablespoons unsalted butter

⅓ cup minced yellow onion

1 tablespoon minced garlic

1¼ cups uncooked Arborio rice

¾ cup freshly grated Parmesan cheese

½ teaspoon kosher salt, plus more for seasoning

¼ teaspoon black pepper, plus more for seasoning

3 tablespoons minced fresh basil

1 pound sea scallops

2 tablespoons vegetable oil, plus more as needed

½ cup microgreens, for serving

Direcctions:

Combine the pineapple juice and broth in a medium saucepan set over medium heat. Bring the mixture to a simmer, then cover with a lid and remove from the heat.

Heat the butter in a large saucepan set over medium-low heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 5 minutes. Add the rice and cook, stirring, for 1 minute.

Add a ladle of the hot juice mixture to the saucepan and cook, stirring, until the liquid is fully absorbed. Continue adding the hot liquid to the saucepan, one ladle at a time and stirring intermittently, until the rice is no longer crunchy, about 30 minutes.

Stir in the Parmesan cheese, salt, and pepper, then turn off the heat and stir in the basil. Set aside, covered, while you cook the scallops.

Pat the scallops dry, then season with salt and pepper. Heat the oil in a medium skillet set over medium-high heat. Once the oil is hot, add half the scallops and cook undisturbed for 2 minutes. Flip the scallops once, then tilt the skillet and baste them with the oil. Continue cooking the scallops an additional 1 minute, until no longer translucent. Transfer to a plate and repeat with the remaining scallops, adding more oil as needed.

Divide the risotto among serving plates and top with the scallops.

Garnish with microgreens and serve.  Serves 4

Prep Time 10 minutes  Total time  1 hour.