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Miso and citrus is a classic
Japanese combination. But here instead of the tradition
Japanese citrus, yuzu, I use ruby grapefruit. The fusion
of the scallops, sauce, and grapefruit sections somehow
produces a whole that is so much more than the sum of
its parts. A chilled premium sake, or almost any good
white table wine, with it just intensifies the effect. |
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons fresh ginger, minced
sea salt
fresh coarsely ground black pepper
juice of 1/2 ruby grapefruit
1 tablespoon light miso
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon flour
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, chopped
½ pound (225
grams) very fresh scallops
2 tablespoons extra virgin olive oil
¼ cup radicchio,
roughly chopped
½ fresh ruby grapefruit, sectioned
and all tough
skin removed
1 tablespoon chives, minced
Heat the butter in a nonstick skillet, add the shallots,
ginger, salt, and pepper, and sauté over low heat for
about 5 minutes. Put the grapefruit juice, miso, vinegar,
and sake in a blender, and blend. When the shallots begin
to soften, add this mixture to the pan and simmer, until the
volume is reduced by about three-quarters.
Meanwhile, toss the flour, thyme, and oregano, together in
a bowl. Salt and pepper to taste, mix, and then add the scallops,
coating them well. In another large skillet heat the oil over
high heat, and sear the scallops on both sides, turning just
once, until they are firm and lightly golden. On a warm plate,
scatter the radicchio, place the scallops on it, and arrange
some of the grapefruit sections however you like. Add the
sauce to the skillet in which you cooked the scallops, deglazing
it and scraping up the brown bits. Carefully spoon over the
scallops and grapefruit, and top with the chives. Serves 2
or 3. |
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