Lunch / Dinner
Seared Scallops with Grapefruit Hollandaise
Everyone knows that seafood and lemon have an affinity for one another. But grapefruit works just as well as lemon does.
Plump, sweet sea scallops get star billing here, but the rich and silky grapefruit hollandaise is nothing to discount. This buttery sauce pairs well with seafood, especially scallops. And both have a liking for grapefruit.
The trick to perfectly seared scallops is a screaming-hot pan. And while hollandaise may seem like too much for a weeknight meal, it actually comes together pretty quickly.
FOR THE HOLLANDAISE, WHISK:
OFF HEAT, BEGIN WHISKING:
FOR THE SCALLOPS, HEAT:
Test Kitchen Tip
Try to find dry packed, not wet packed, scallops for the purest flavor, freshest quality, and best presentation.
For the hollandaise, whisk together egg yolks and grapefruit juice in a stainless steel bowl set over a pan of simmering water. (Don’t let bowl touch water.) Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes.
Off heat, begin whisking in butter a drop at a time. As the mixture begins to thicken, whisk in remaining butter in a thin stream. Whisk in zest, honey, and vinegar, then season hollandaise with salt and cayenne.
For the scallops, heat oil in a sauté pan over high heat until shimmering. Add scallops and sear 3–4 minutes per side, then season with salt and black pepper.
Be sure to zest the grapefruits before suprêming them to ensure you don’t forget.
To prevent the sauce from breaking, start whisking the melted butter into the yolk mixture a little bit at a time.
For the best sear, add the scallops to a smoking-hot pan, and only flip when they naturally release.
% Daily Value*
Total Fat 29g 44%
Saturated Fat 16g 80%
Cholesterol 164mg 54%
Sodium 184mg 7%
Carbs 5g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.