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Prep Time
30 minsCook Time
3 minsTotal Time
33 minsServings
4Ingredients
- 2 Florida Grapefruit
- 12 scallops (ask your fishmonger for the empty shells to prepare them)
- 1 fennel bulb
- 1 small bunch of fresh cilantro
- 15g of butter
- 3 tablespoons of olive oil
- 1 tablespoon of sherry vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Start by peeling and cutting the Florida Grapefruit into segments. Squeeze the remaining grapefruit and reserve the juice.
- Wash and finely chop the fennel. In a bowl, mix it with 3 tablespoons of olive oil, 3 tablespoons of sherry vinegar, and a pinch of salt and pepper.
- Mix and add the fresh coriander. Keep a few leaves for garnishing.
- In a hot frying pan, drizzle with olive oil, then sear the scallops for 1 minute on each side.
- Remove the scallops from the pan, then deglaze with the Florida Grapefruit juice. Let it simmer slightly, and add the butter to make the sauce. Add salt and pepper.
- Put a tablespoon of fennel salad in the washed shell, place 3 scallops, and coat them with the grapefruit butter.
- Finish with a few coriander leaves and pieces of fresh grapefruit.
Enjoy your meal!
Nutrition Facts
4 servings
Serving sizen/a
Amount per serving
Calories120
% Daily Value*
Total Fat 14g21%
Saturated Fat 3.5g21%
Trans Fat 0g
Cholesterol 8mg3%
Sodium 98mg4%
Total Carbohydrate 0g0%
Dietary Fiber 0g0%
Total Sugars 0g
Protein 0g0%
Vitamin D 0mcg0%
Calcium 3mg0%
Iron 0mg1%
Potassium 14mg0%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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