Pummelo Ginger Scallops
This recipe uses a variation of the classic brown butter sauce. Our version uses sweet-tart pummelo and the zing of fresh ginger to give seared scallops new flavor. It’s not difficult to make and doesn’t take long, making it a classy way to dine on weekdays. It’s also a decorative plate that’s elegant enough for company with a salad.
- 1 pummelo
- 1/4 cup unsalted butter
- 1-2 teaspoons fresh ginger grated
- 1 teaspoon all-purpose flour
- 1/2 teaspoon sea salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 12-16 ounces large sea scallops about 10
- 1 tablespoon olive oil
- Peel off the pummelo’s thick outer skin and as much of the white pith as you can.
- Cut into each membrane and release the segments and juice into a bowl.
- Squeeze the remaining membrane to extract the last of the juice.
- Measure out 1/4 cup of the juice.
- Add the butter to the pan at a medium high setting.
- Melt butter and add the ginger, stirring occasionally. Cook for about 3 to 4 minutes until the butter begins to turn a golden brown.
- Stir in the flour, stirring constantly for about 1 minute.
- Stir in the pummelo juice gradually, cooking until it thickens – about 1 to 2 minutes.
- Add the pummelo flesh and any remaining juice, and 1/4 teaspoon each sea salt and black pepper.
- Turn the sauce to the lowest setting, just to keep warm.
- In a second skillet, heat the oil at a medium-high setting.
- Season the scallops with the remaining salt and pepper and add them to the oiled skillet. Sear at a high heat for about 3 minutes on each side. The scallops should be browned.
- Serve hot. Plate the scallops and drizzle with the ginger and pummelo sauce.
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