IN THE KITCHEN

PAN-SEARED SCALLOPS with SWEET & SPICY BROTH

I LOVE SCALLOPS, AND IF YOU DO TOO THIS IS THE DISH FOR YOU. I HAD SOMETHING SIMILAR YEARS AGO AT A RESTAURANT IN LOS ANGELES AND I LIKED IT SO MUCH THAT I DECIDED TO MAKE MY OWN VERSION. IT’S FRESH, IT’S LIGHT AND IT’S DELICIOUS!

1 Tbsp. honey ½ cup maple syrup Juice from 4 limes

2 tsp. minced garlic 1 serrano pepper, seeds removed and finely chopped 1 Tbsp. finely chopped red bell pepper ⅛ tsp. salt ⅛ tsp. pepper Add the above ingredients to a small bowl and whisk to combine. Set aside. This can be made a few hours in advance or the day before. Just cover and refrigerate until ready to use.

FOR THE FRUIT:

2 oranges 2 large red/pink grapefruits 2 avocados

Using a shape knife, cut the top and bottom off of the oranges and grapefruits. Set the fruit on its new flat surface and cut away the peel, following the shape of the fruit. Hold the fruit in one hand and cut out each individual section, freeing it from the membrane. Place in a bowl and cover. Allow liquid to accumulate in the bowl. This can be done the day before as well. (Be sure to reserve to juice.) Peel the avocado and cut in half. Remove the seed and slice avocado into ¼-inch slices. Place in a bowl and top with about a tablespoon of lime juice to prevent browning. Set aside.

FOR THE SCALLOPS:

24 medium to large sea scallops 1 Tbsp. canola oil Salt

Pepper Pat scallops dry with a paper towel. Season each with salt and pepper on both sides. Add oil to a large skillet and heat over medium-high heat. Once skillet is hot, working in batches of 8, add scallops and allow to cook on one side for about 2 ½ minutes without touching them. Flip and cook another 2 ½ minutes. (This is plenty! You do not want to overcook scallops.) Place cooked scallops on a plate lined with paper towels and repeat with the remaining scallops. Remove fruit and broth from refrigerator a couple hours before serving to allow them to reach room temperature. Take the juice that has accumulated in the bowl of fruit and whisk it into the broth mixture.

Place 3 slices of avocado in the bottom of individual bowls in a fan shape. Add slices of both oranges and grapefruit to the bowls. (Approximately 3 slices of each.) Top fruit with three seared scallops. Using a large spoon, ladle a spoonful or two of the broth over the scallops and fruit. To finish, top with a fresh sprig of cilantro. Serve immediately and enjoy!

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