‘Tis the season for grapefruit, plump yellow packages graciously sent up to us snowbirds from warmer locales. Their tart-sweet flavor and healthful properties are working overtime in my kitchen to combat the exigencies of the holidays.
I enjoy paring these beauties with seafood — this time last year I made a marvelous shrimp, spinach and grapefruit salad that needs to be revisited soon. I found and simplified the following recipe from a Rachel Ray recipe blog — her December magazine also included a Cod and Grapefruit recipe I’d like to try.
Here’s a grapefruit blog link that provides you further information on the cultivation and handling of this fruit.
About those scallops — be forewarned. Searing scallops, especially when encrusted with seeds or nuts, can be a tricky business. If you fiddle with them in the first 1-2 minutes, the crust will fall off.
Perfectly pan-seared scallops also depends on a very hot pan. Use a heavy cast-iron skillet, if available, or heavy-bottomed sauté pan which heats evenly. Warm the pan before you add the oil; this restaurant trick allows the pan to get really hot without burning the oil. A preheated pan also requires less oil. When searing I always use an oil with a high-smoke point, such as grape seed oil or refined canola oil. Smoke point refers to the temperature when the oil begins to break down.
Take consolation, my fellow Michiganders. If your plans don’t include vacationing in a warmer climate, there’s always grapefruit.
