Scallop, brown butter, pink grapefruit and tarragon canapés

 


Scallop, brown butter, pink grapefruit and tarragon canapés

Ingredients

Metric

Imperial

6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)

80g of butter

1/2 pink grapefruit

1 handful of tarragon leaves, finely chopped

salt

Method

Place the butter in a small pan over a medium heat. Cook until the solids start to caramelise and turn a nutty brown. Pass through a fine sieve and reserve in a warm place

Segment the grapefruit by cutting away the skin and pith down to the flesh, then slice the segments out of their skins (do this over a bowl to collect any juice). Place 3 large segments or 4 small ones into the warm butter

Place a non-stick frying pan over a high heat. Season the scallops with salt presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, add another spoon of the brown butter and baste the scallops for a further minute

Remove the scallops from the pan and leave to rest on kitchen paper for a minute

Stir the butter dressing – the grapefruit segments should have separated into individual pearls. Add the chopped tarragon, taste and season with salt and some of the collected grapefruit juice (if needed)6

Place the scallops back in their shells and spoon over the warm dressing. Serve immediately

Add lemon juice, and serve:

Drizzle with lemon juice, and let stand 10 minutes. Carve chicken, and serve with pan juices.

 

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