You know when you really love something and you can't help but share your enthusiasm and you recommend it to all your friends and acquaintances, but then it turns out all wrong, and you sit there feeling slightly cheated, protesting, "but it wasn't like this before"? A good restaurant, a cool bar, a show, a dish... 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. (serves 2)
- 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.
