Salad of seared scallops, grapefruit and avocado with a citrus–poppy seed dressing

Salad of seared scallops, grapefruit and avocado with a citrus–poppy seed dressing

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

The tangy grapefruit and citrus dressing works really well with the smooth blandness of avocado and rich sweetness of the scallops.

As with all seafood, try to buy local scallops for maximum freshness. Make sure they haven’t been soaked in water. They should be a pale creamy colour with bright orange coral, and they shouldn’t smell fishy.

Dressing

Ingredients

Quantity Ingredient
125ml fresh orange juice
80ml lemon juice
125ml extra virgin olive oil
1 teaspoon poppy seeds

Salad

Quantity Ingredient
3 grapefruit
2 avocados
24 scallops, corals intact
2 tablespoons butter
salt
125ml extra virgin olive oil

Method

  1. To make the dressing, combine the orange and lemon juices in a saucepan and bring to the boil. Simmer vigorously until reduced to a thick syrup. Remove from the heat and leave to cool. When cold, slowly whisk the oil into the citrus syrup until well combined. Stir in the poppy seeds.
  2. Peel the grapefruit with a sharp knife, making sure that you remove all the pith. Carefully cut down the sides of the membranes between each segment of fruit, then flip the segments out.
  3. Cut the avocados in half lengthwise. Remove the stones and peel away the skins. Cut into 1.5 cm slices. Place alternating slices of avocado and grapefruit on each of four serving plates, arranging them in the centre of the plate like spokes of a wheel.
  4. Trim away the dark intestinal threads from the scallops, as well as any traces of brownish beard, but leave the corals intact. Melt the butter in a heavy-based frying pan until it begins to froth. Sprinkle the scallops lightly with salt and drizzle with the oil. Fry in batches for 3 minutes on each side, until they are starting to turn crisp and golden on the outside, but are still rare in the centre.
  5. Divide the scallops among the serving plates, placing some on top of the salad and some around the edge of the plate. Drizzle on the dressing and serve straight away.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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