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Risotto with Florida Grapefruit and Grilled Scallops

orange rectangle

Delight in creamy risotto enhanced with Florida Grapefruit and topped with perfectly grilled scallops for a gourmet meal.


  • 1.8 ounces country-cured ham
  • 2 shallots
  • 1 ounce marrow of beef
  • 1/2 cup white wine
  • 1 cup Arborio rice (special risotto)
  • 4 cups bouillon (KUB)
  • 3-1/2 tablespoons butter
  • 3-1/2 tablespoons of parmesan
  • 1/2 cup whipped cream
  • 2 Florida grapefruit
  • 1 twig of tarragon
  • 30 scallops (Saint-Jacques d’Erquy) without the coral
  • 3-1/2 tablespoons duck fat
  • Salt, pepper, Espelette pepper
Risotto with Florida Grapefruit and Grilled Scallops Nutrition Facts


1. Remove the zest from half of one of the two grapefruits. Slice the zest into fine strips, then candy them slowly in the water and sugar mixture, which has been brought to a light boil. Peel the grapefruit cleanly, then cut clean slices of the fruit. Cut the tarragon into fine pieces.

2. Now, cut the ham and marrow into small pieces and cook in small saucepan. Add the finely sliced shallots. Cook, but do not let change color. Add the rice and coat it with the fat from the meat. Pour in the white wine. Cook until the liquid has been absorbed, then top up with the bouillon. Cook on a low flame stirring continuously with a wooden spoon. Add more liquid as the bouillon is absorbed. Keep doing this until the rice is cooked al dente. Then add the butter and parmesan and mix until it is all well-blended. Add the grapefruit slices, the zest and the fine pieces of tarragon. At the last moment, blend in the whipped cream for a creamier risotto.

3. Season the scallops, then cook them in a non-stick pan with a little duck fat. Pour the risotto into a shallow dish, place the scallops on top. Sprinkle the candied zest and the pieces of tarragon on top. Enjoy!

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