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This Baked Scallops With Brown Grapefruit Butter recipe is quick and luxurious

This Baked Scallops With Brown Grapefruit Butter recipe is quick and luxurious

Scallops With Grapefruit Brown Butter

Total time:20 minutes

Servings:4

Total time:20 minutes

Servings:4

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One of our most valuable resources is our attention. It’s Why We “Watch Out” Arthur Miller wrote: – it is expensive and at the expense of our time. But it’s a crucial ingredient in any kitchen and an underlying theme in Andy Baraghani’s new cookbook,”The cook you want to be

I love Baraghani’s approach to cooking, which emphasizes using your intuition and senses, feeling and tasting the food in your hands as you go – and not just because many of his go-to techniques and flavor combinations become apparent influenced by his Iranian palate. (Hello to all lemons and fresh herbs!)

Of the many recipes in his book that caught my eye, the one I think we should make tonight is scallops with grapefruit brown butter. It’s a simple dish that takes about 20 minutes to prepare, but it requires your full attention.

This is because scallops take very little time to cook, and you really don’t want to overcook them or they will turn into rubbery pucks.

Attention is also required, because high-quality, dry-packed* scallops don’t come cheap. With many of us looking for ways to tighten our budgets, scallops may seem like a luxury. But it is also a time of great unrest and deep sorrow. When things seem so unpleasant, so disturbing, I like to spend a little extra – money and attention – on myself. Maybe you too?

“Scallops are one of those foods that I’ve always considered chic but never trendy,” Baraghani told me over the phone. “If I feel like I can afford them, I order them at a restaurant — that’s the move. It feels luxurious.”

For this dish, pat 16 large scallops dry and sear them in a hot pan. Baraghani instructs you to place the scallops in the pan clockwise. It’s a trick he picked up in his years of working at restaurants, including Estela in New York and Chez Panisse in Berkeley, California. This makes it easier to remember which ones you entered first and therefore which ones to flip first.

Simply seared, they create a stock, or those tasty browned bits of protein and fat that cling to the bottom of the pan. Start by deglazing the pan by adding some butter, which you will let melt and then brown. You have to watch this all the time to make sure you don’t burn it. Then it’s time to get spicy.

“Scallops beg to be paired with sour,” Baraghani told me, “and grapefruit is one of the most complex of acids, where it has this sweet tartness and bitterness at the same time.”

https://www.washingtonpost.com/food/2022/02/17/how-to-make-pan-sauce-chicken/

Whisk in some fresh grapefruit juice. As the citrus juice diminishes, the bitterness softens. Within minutes the sauce becomes silky and shiny – a negligee, barely there but utterly bewitching, transparent and sexy.

Plate the scallops, draping the sauce over and around each. Then garnish the dish with thinly sliced ​​radishes and some chili flakes. “I love radishes with butter, so radishes with a butter-citrus sauce? Easy,” says Baraghani.

*NOTE: Dry-packed scallops are superior to saltwater scallops because they are generally fresher and haven’t been treated with chemicals intended to make them look fuller. Wet-packed scallops don’t brown very well in the pan and tend to release a lot of liquid during cooking.

Scallops With Grapefruit Brown Butter

  • Can’t find scallops near you? >> Try this recipe with trout, sea bass or salmon.
  • The grapefruit juice is particularly good here >> but any citrus juice will work instead, just like pomegranate juice.
  • Want to skip the butter? >> Try this with coconut oil. It won’t brown, but it will melt and emulsify the same way.

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  • 16 to 20 dry-packed seashells (12 to 16 ounces total; see NOTE)
  • fine salt
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 6 tablespoons (3 ounces) unsalted butter, cubed
  • 3/4 cup fresh grapefruit juice
  • 1 1/2 teaspoons finely grated grapefruit peel
  • 2 small radishes, thinly sliced
  • 1 teaspoon mild chili flakes (such as Aleppo)
  • Flaky sea salt, to serve (optional)

Remove the side muscle from each scallop by pulling it off with your thumb and fingers. Pat each scallop dry and sprinkle lightly on all sides with the salt.

In a large stainless steel skillet over medium heat, heat the olive oil until you see a trail of smoke. Use tongs to arrange the scallops clockwise around the pan, starting at 12 noon. Press them down slightly, but don’t move them. After 2 to 4 minutes – depending on the size of the scallops – you should see the edges turn a deep golden brown. Flip the scallops to brown the other side for another 2 to 3 minutes.

Place the scallops on a platter or divide among 4 plates and keep warm. Drain the excess oil and let the pan cool for 1 minute.

Return the pan to medium heat and add the butter, let it melt. Using a wooden spoon, scrape up any brown bits left over from searing the scallops. (This will give the sauce more flavor.) The butter will foam and after about 1 minute it will begin to smell toasty and brown.

Add the grapefruit juice – be aware that it may splatter a little – and cook, whisking, until the sauce thickens and thickens, 2 to 3 minutes. Remove the pan from the heat and stir in the grapefruit zest. Taste and season the sauce with salt if desired.

Pour the sauce over the scallops and divide the radish slices on top. Sprinkle with the chili flakes, sea salt flakes if desired, and drizzle with more olive oil.

Per serving (4 scallops and 1/4 cup sauce)

Calories: 336; Total fat: 28 g; Saturated fat: 12 g; Cholesterol: 72mg; Sodium: 518mg; Carbohydrates: 8 g; Dietary fiber: 0 g; sugar: 0 g; Protein: 14 g.

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Adapted from “The Cook You Want to Be” by Andy Baraghani (Penguin Random House, 2022).

Tested by G. Daniela Galarza; e-mail questions to [email protected]

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Monday: Green Tahini Salad

Tuesday: Ravioli and asparagus in roasted almond broth

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