Scallops With Red Grapefruit
Red grapefruit, which owes its blush to lycopene, makes a tangy platform for seared scallops; the shellfish are low in saturated fat and cholesterol. Return to the Healthy Lycopene Menu
- Servings: 4
Photography: Yunhee Kim
Source: Martha Stewart Living, August 2006
- 2 red grapefruits
- 1/2 teaspoon honey
- 1/4 teaspoon fresh lemon juice
- 1 piece (1/2 inch) peeled fresh ginger
- 3 tablespoons extra-virgin olive oil
- 1 pound sea scallops, tough muscles removed, scallops halved horizontally
- 1/4 teaspoon coarse salt
- 1 cup arugula sprouts
- Freshly ground pepper
Remove peel and pith from each grapefruit. Holding over a bowl, carve out flesh between the membranes, letting segments drop into the bowl (you should have about 2 cups segments). Squeeze membranes over bowl. Strain juice into a measuring cup. Transfer 1/2 cup juice to a saucepan; discard remaining juice.
Make the dressing: Add honey, lemon juice, and ginger to pan with juice. Bring mixture to a simmer, stirring occasionally. Remove from heat; let cool completely. Discard ginger. Gradually whisk in 1 tablespoon oil until emulsified.
Lay scallops, cut side up, on a rimmed baking sheet; season tops with 1/8 teaspoon salt. Heat remaining 2 tablespoons oil in a medium skillet over medium-high heat. Add scallops, seasoned side down; cook until edges are browned, about 4 minutes. Flip, and cook 30 seconds more. Set aside.
Toss arugula sprouts with 1 tablespoon dressing in a small bowl; set aside.
To serve, divide grapefruit segments among 4 serving plates. Top each with sprouts and seared scallops, dividing evenly. Drizzle each plate with 1 tablespoon dressing, and season with remaining 1/8 teaspoon salt and the pepper.