Scallops with Smoked Grapefruit Butter

This is probably one of my most ambitious culinary endeavours and first real dabble into the wonderfully weird world of molecular gastronomy, ( a recent birthday present from Stuart’s mum, thank you Angela!) Although when you break it down and take away the technical and specialised equipment of specification this is definitely a dish you can make at home.

Coming from Scotland, a seafood haven I grew up eating scallops, salmon, langoustine and lots of other fresh seafood that I never really appreciated how tremendous our produce is. As I got older and became more aware that these delicacies are so valued around the world I felt my cooking and recipes improved using these ingredients. I wanted to do them justice and respect the fresh local produce that is so readily available here that my younger self took for granted.

This smokey brown buttery dish with salty scallops and sharp and sweet Grapefruit is a perfect balance of taste. I served mine with grilled asparagus for a crunchy texture contrast but works well with wilted spinach and toasted pine nuts.


  • 45mins
  • Easy
  • 2

    • Ingredients

    • 1 Pink Grapefruit
    • 25g Unsalted Butter
    • 1 tsp Plain Flour
    • 1/2 tsp Sea Salt
    • 1/2 tsp Ground Black Pepper
    • 4-5 Scallops per person
    • 1 tbsp Olive Oil
    • 1 tbsp Chopped Chives

    Method

    Step 1

    Peel grapefruit, cut into sections and squeeze juice. Set aside for later.

    Step 2

    Cook the butter in saucepan over medium heat for a few minutes. 3-4. Stirring occasionally, until golden brown and smells nutty. Stir in flour whisking constantly for a minute then gradually add the grapefruit juice. Cook for a couple of minutes before adding in the grapefruit segments and season with half of the pepper and sea salt. Pour into a bowl, cover, keep warm, set aside.

     

    Step 3

    Heat oil in frying pan.

    Season scallops with the rest of the salt and pepper before adding them to hot pan and searing on each side for 3 minutes each until golden brown in colour.

    Drizzle scallops with grapefruit butter and sprinkle with chopped chives.

     

     

    For a touch of molecular gastronomy and added pizzazz I served mine with Pink Grapefruit pearls using the the spearification technique, or available ready to order online at Sous chef.  My favourite food website of all time.

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