Around this time last year, I was already busy planning Thanksgiving dinner. But it’s a little different here in New Jersey. I don’t think it’s ready for fall. I went to the local farmer’s market to grab me a bag of brown rice. But you know how it is. My eyes started wandering around and I saw nice and plump cherry tomatoes and on the opposite side were the freshest baby arugulas. I immediately grabbed both and got the most summer-y menu in my head cooking up. As soon as I saw those crisp arugula babies, I immediately knew what I was going to make. So I grabbed the nicest grapefruit there was and stepped to the fish market next door and grabbed me a pound of scallops. I was a happy girl. I got all I need and I headed home.
Inspired by one of my favorite chefs, Anne Burrell, here’s a party served in a plate. I must say that this recipe didn’t disappoint. I don’t know how anyone could possibly not like this. Unless you are legitimately allergic to shellfish and if you are, I already feel bad for you.
This dish is super easy. I was surprised by how quick I finished “Supreme-ing” the citrus. I used to be so intimidated by how tedious it seemed. A sharp knife should do the trick. The only problem I had was browning the scallops. It wasn’t the best sear. As a matter of fact, I think I am the first to ever steam scallops in oil. I blame on the stove. hehe… Anyway, it all still worked out. I hope everyone tries this. Chef Anne was right. You don’t have to be a professional chef to cook like one.
Scallops with Citrus Salad
- 1/2 LB. Sea Scallops
- 2 C. Baby Arugula
- 1 Grapefruit, supremed
- 2 Medium-size Oranges, supremed
- 1 Small Red Onion (or about 1/4 Large Red Onion), julienned
- 1/4-1/2 C. Extra Virgin Olive Oil
- 1 TBSP. Honey
- S&P to taste
- Pepper flakes to taste
- Season scallops with salt and pepper on either side and brown on both sides.
- Meanwhile, supreme your fruits and place in a bowl.
- Squeeze out juice from the pith into a separate bowl. Whisk in olive oil in a steady stream. Add honey and salt and pepper flakes. This is your dressing.
- Place arugula in a huge bowl and drizzle with dressing. Gently hand toss. Add onions and fruits.
- Plate salad and top with scallops. Drizzle more olive oil.
Look at all those colors. Doesn’t it remind you of summer? I love fall but I’ll find every excuse to make this salad. Now I know why Chef Anne’s such “a happy girl.” Isn’t that here line? I really love her- spikey hair and all her quirky abbreviations.
Anyway, I hope you guys try this. If it’s not too fall-y yet. Try it. I know this is an appetizer but this could be a meal in itself. Yummy!!! The bottle and stemware were props. I had to go to church. But after the service, I enjoyed it with reckless abandon. What? Oh it’s Monday tomorrow. Oh well.