Recipe by Evan Kalman (Seafood from Maine)
Looking for an absolutely delicious scallop recipe? Our partners from Seafood from Maine sourced sea scallops from us and had the masterful Evan Kalman create this delightful pan-seared scallop with grapefruit and ginger recipe.
You can recreate this recipe at home with our George's Bank Sea Scallops. Available right now at the SoPo Market and on the SoPo website for overnight delivery.
-12 (about 1 lb.) large Maine scallops, patted dry
-1 small ruby red grapefruit
-½-inch piece of fresh ginger, minced or grated
-1 clove garlic, minced or grated
-1 tsp (5 ml) honey
-4 Tbsp (45 ml) extra-virgin olive oil
-2 Tbsp (28 g) unsalted butter
-1 green onion, thinly sliced
-freshly ground black pepper
1. Zest the entire lime into a small bowl.
2. Using a sharp knife, remove the peel and pith from the grapefruit (the pith is the stringy, spongy white part between the peel and the fruit). Start by trimming off the very top and bottom of the fruit. Next, set the fruit on one end. Carefully cut the peel from the flesh by starting at the top and following the curves down. Supreme (segment) the citrus by cutting between the white membrane and removing each segment of fruit. Remove any seeds and add to the bowl with the zest.
3. Hold the grapefruit membranes (the remaining part without the fruit sections) over the bowl with the zest and squeeze to juice. In the same bowl, combine the ginger, garlic, lime juice, honey, and 2 Tbsp. olive oil. Season with 1 tsp salt and 1/2 tsp pepper.
4. Season the scallops generously with salt. Heat 2 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Add the scallops in a single layer and give them a gentle press. Cook until golden brown on the bottom, about 3 minutes.
5. Reduce heat to medium-low and flip the scallops over. Add the butter to the skillet and baste with butter using a spoon for 30 seconds.
6. Transfer the scallops to a serving platter, spoon the ginger-citrus mixture all over and sprinkle with the green onions. Serve warm.