Recipes

Scallops with grapefruit and orange salsa

Serves 2

The eating of romantic food isn’t limited to 14th February! These scallops are perfect for a lazy evening at home: the salsa is best prepared a little in advance to allow the flavours to blend, and the scallops need only the briefest of cooking. Food to drool over!

Scallops with grapefruit and orange salsa

Scallops with grapefruit and orange salsa

  • 1 orange
  • 1 pink grapefruit
  • 1 medium red onion
  • 1 green chilli
  • 1 clove garlic
  • Small bunch Thai basil or coriander
  • 1 tbsp Thai fish sauce
  • 12 queen scallops with roe, or 8 king scallops
  • 1 tbsp groundnut oil
  • Thai basil or coriander leaves to garnish
 
  1. Pare a little zest from the orange, then cut away the flesh from both the citrus fruits. Use a sharp knife to cut in between the membranes and remove the segments to a bowl - squeeze any extra juice into the bowl too.
  2. Finely chop the onion, chilli and garlic and shred the basil or coriander. Mix with the citrus segments and add the fish sauce, then stand until required.
  3. Remove any membrane from the edges of the scallops. Heat a frying pan, add the oil then cook the scallops quickly for 2-3 minutes on each side, until the crust is golden and the flesh opaque. Spoon a little of the citrus juice from the salsa into the pan and cook until syrupy.
  4. Serve the scallops, garnished with a sprig of basil or coriander, on a bed of salsa.

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