Serves 1
Directions
- 1Pour oil into a pan until it's glossy and almost smoking.
- 2Arrange scallops clockwise in the hot oil.
- 3Press the scallops to ensure even browning.
- 4Flip the scallops once they have browned.
- 5Finish cooking the scallops and set them aside.
- 6Pour out the excess oil from the pan into a bowl.
- 7Add cold butter to the pan.
- 8Melt the butter until the milk solids start to brown.
- 9Cut the grapefruit in half.
- 10Juice the grapefruit using a strainer to remove pulp and seeds.
- 11Gradually mix the fresh grapefruit juice into the browned butter, stirring continuously.
- 12Add grapefruit zest to the sauce.
- 13Add a bit of salt to the sauce.
- 14Slice fresh radishes thinly.
- 15Drape the sauce over the cooked scallops and radishes.
- 16Add a little bit of chili flakes on top.
- 17Drizzle some olive oil over the dish.
Ingredients
- Olive Oil
- Scallops
- Cold Butter
- 1 whole Grapefruit
- Salt
- Radishes
- Chili Flakes
Equipment
pantongsbowlknifegraterstrainerspoon
Tips
- Pour your oil until it's really glossy, just about to smoke if not smoking.
- Arrange your scallops clockwise to easily track which one to turn first.
- Press your scallops to ensure even browning.
- You are allowed to check the scallops and flip them if they have browned properly.
- Finish the sauce with grapefruit zest for another level of flavor.
- Add chili flakes and olive oil to bring the dish back to life.
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