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  Seared Scallop and Grapefruit Salad
In the episode SALADS, Joanne shows her student Pam that salads don't have to be relegated to iceberg lettuce, tomatoes and waxy cucumbers, but can take center stage with a variety of seasonal ingredients. Episode 125, DVD Disc D
1 teaspoon grapefruit zest
1 large pink grapefruit 1 large yellow grapefruit 1 1/2 tablespoons champagne vinegar 5 tablespoons extra virgin olive oil Salt and freshly ground black pepper 1 1/4 pounds sea scallops, pat dry 1 large bunch frisee, ends trimmed Using a sharp knife, cut the tops and bottoms off both the pink and yellow grapefruit to reveal the flesh. Trim off all of the peel so that no white pith remains. Cut the grapefruit crosswise into 1/4-inch thick slices. Discard any seeds. Reserve the juice. Place the grapefruit slices on a serving platter. Set aside. In the bowl, mix together the grapefruit zest, vinegar, 2 tablespoons reserved grapefruit juice, and 4 tablespoons of the olive oil. Season with salt and pepper. Warm a frying pan over medium high heat. Add the remaining 1 tablespoon olive oil. Sear the scallops in a single layer until golden, 1 to 1 1/2 minutes. Turn the scallops, season with salt and pepper and continue to cook until just firm to the touch, another 1 to 1 1/2 minutes. Place the warm scallops on top of the grapefruit. Drizzle three-quarters of the vinaigrette on top of the scallops and grapefruit. Toss the frisee with the remaining vinaigrette. Place the frisee around the scallops and serve. Serves 6 |
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