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. Peel off the pummelo’s thick outer skin and as much of the white pith as you can.
  2. Cut into each membrane and release the segments and juice into a bowl.
  3. Squeeze the remaining membrane to extract the last of the juice.
  4. Measure out 1/4 cup of the juice.
  5. Add the butter to the pan at a medium high setting.
  6. Melt butter and add the ginger, stirring occasionally. Cook for about 3 to 4 minutes until the butter begins to turn a golden brown.
  7. Stir in the flour, stirring constantly for about 1 minute.
  8. Stir in the pummelo juice gradually, cooking until it thickens – about 1 to 2 minutes.
  9. Add the pummelo flesh and any remaining juice, and 1/4 teaspoon each sea salt and black pepper.
  10. Turn the sauce to the lowest setting, just to keep warm.
  11. In a second skillet, heat the oil at a medium-high setting.
  12. 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.
  13. Serve hot. Plate the scallops and drizzle with the ginger and pummelo sauce.