Well, happily that didn't happen when I sung the praises of scallops to a visiting friend. She had only tried them once before - barbecued - and found them unremarkable.
And they can be unremarkable, but they can also be sublime. These were big fat specimens. We cooked them in a hot pan, dusted on both sides with a little sugar, salt and pepper til they were brown on the edges, then perched them atop a simple combination of finely sliced fennel, segments of pink grapefruit and diced avocado.
They were sweet and soft and perfect with the tang of the grapefruit. In fact, I would happily have pared it down further and just had a plate of slightly caramelised scallops on pink grapefruit segments, but Shelley thought the crunch of the fennel was a worthwhile addition.
Either way, a good dish and supremely satisfying to be able to share the true beauty of these seafood pearls and convert someone to the love of scallops! Once again, I feel slightly inadequate for giving you a combination rather than a real recipe - but well, it's a good combination, and you know I'm all about the easy stuff.
Caramelised Scallops with Pink Grapefruit Salad.
- Thinly slice half a bulb of fennel and dice a ripe avocado.
- Place in a bowl over which you will segment one pink grapefruit, letting the juice drip in to the bowl.
- Dust 4 fat or 6 smaller scallops with sugar, salt and pepper and heat a dry pan until pretty hot.
- Cook for a couple of minutes on each side until the flesh has turned opaque and the surfaces caramel brown.
- Place scallops on salad. Et voila.
PS - I don't know what is going on with all the links falling to the bottom of the page! I will try and look into that.