Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Ruby Red grapefruit juice

  2. 4 Garlic cloves - roasted

  3. 1 cup 237ml Olive oil - plus Extra for searing

  4. 1 teaspoon 5ml Grapefruit zest

  5. 1 teaspoon 5ml Red onion - cut small dice (small)

  6. 1 teaspoon 5ml Jicama - cut small dice (medium)

  7. 2 Grapefruits - segmented, and Cut into small dice

  8. 1 lb 454g / 16oz Scallops - cleaned

  9. 1 tablespoon 15ml Balsamic vinegar

  10. 3 tablespoons 45ml Worcestershire sauce

  11. 4 tablespoons 60ml Grated panela Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine grapefruit juice, roasted garlic, olive oil and zest in a blender. Season with salt and pepper. Puree; this is the mojo. Combine red onions, jicama, and grapefruit segments and dress with the mojo. Taste and adjust the seasonings. Set aside. In a saute pan, heat a little oil over high heat. Season scallops with salt and pepper. When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside. Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela. Cook until thick and syrupy. Add scallops back to the pan and pour over jicama and grapefruit salsa. Divide the scallops and salsa onto 4 plates. This recipe yields 4 servings.


Send feedback