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scallops lemon juice extra-virgin olive oil salt ruby grapefruit oranges vegetable oil bunches flat leaf
Viewed: 64 - Published at: 9 years agoIngredients
- 12 large sea scallops
- 3 tablespoons fresh lemon juice
- 4 tablespoons extra virgin olive oil
- Coarse (kosher) salt and freshly ground black pepper, to taste
- 1 ruby grapefruit
- 2 blood oranges, or 1 small navel orange
- Vegetable oil, for the grill
- 1 or 2 large bunches watercress, rinsed and patted dry, tough stems removed
- 2 tablespoons chopped fresh flat-leaf parsley leaves, for garnish
Method
- Preheat a barbecue grill to high.
- While the grill is heating, place the scallops in a bowl and add the lemon juice, 2 tablespoons of the olive oil, and the salt and pepper.
- Toss, and let rest for 20 minutes at room temperature.
- While the scallops are marinating, cut the skin and the white pith off the grapefruit and oranges.
- Using a small sharp knife, cut out the segments, holding the fruit over a bowl to catch the juices.
- Place the segments in a second bowl.
- Squeeze the membranes over the juice bowl to extract any extra juice.
- Season the juice with salt and pepper to taste, and then whisk in the remaining 2 tablespoons olive oil.
- Set both bowls aside.
- Thread 3 scallops on each of four skewers, leaving a little space between them for even cooking.
- Oil the grill grate well and arrange the skewers on the grate.
- Grill until the scallops are just cooked through, 2 minutes per side.
- Divide the watercress among four large salad plates.
- Drizzle it lightly with the citrus dressing, and then arrange the grapefruit and orange segments on top.
- Place 3 grilled scallops in the center of each plate.
- Garnish with the parsley, and serve.
