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Seared Sesame Scallops with Citrus Salad
Posted by Peggy on January 5, 2011
Recipe: Seared Sesame Scallops with Citrus Salad
2 pink grapefruit; skin, pith and seeds removed, then cut sections from membrane
1 orange; skin, pith and seeds removed then cut into sections
1 fennel bulb, stalks and core removed and thinly sliced (3 cups)
Zest and juice from 1 lemon
2 tablespoons extra virgin olive oil
1 pound sea scallops
3 tablespoons fresh parsley leaves, finely chopped
2 tablespoons fresh thyme leaves, finely chopped
6 tablespoons toasted sesame seeds
2 tablespoons grape seed oil
Place grapefruit, orange segments and sliced fennel in a large bowl. Whisk together lemon juice and olive oil. Reserve zest and chop for later use. Season with kosher salt and freshly ground pepper. Gently toss salad with dressing and set aside.
Gently pat scallops dry with paper towels and lightly season on one side with kosher salt and freshly ground pepper. Combine parsley, thyme, sesame seeds and lemon zest. Coat each side of scallop with herb mixture.
Heat grape seed oil to medium high or high heat in large sauté pan. When oil is shimmering, sear the scallops until crust is golden brown on both sides and slightly translucent in the center.
Arrange reserved salad on plates. Place seared scallops on top of each salad and serve.
Number of servings (yield):
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