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Recipe

Seared Scallops with Grape-Mint Relish

Scott Phillips

Servings: 4

This lovely seafood supper features a bright, citrusy grape relish that beautifully offsets rich scallops. Sautéed greens, like spinach or chard, and crusty bread are the perfect accompaniments.

Ingredients

  • 1 cup fresh orange juice (from 3 large)
  • 1 Tbs. finely chopped fresh ginger
  • 1 Tbs. finely chopped shallot
  • 2 medium cloves garlic, finely chopped
  • 2 cups halved or quartered seedless grapes, preferably green
  • 1/4 cup chopped fresh mint
  • Kosher salt
  • 20 large dry-packed sea scallops (about 1-1/2 lb.), side muscles removed
  • Freshly ground black pepper
  • 1 Tbs. olive oil
  • 1 Tbs. unsalted butter

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 35
      Sodium (mg): 590
      Carbohydrates (g): 25
      Fiber (g): 1
      Protein (g): 15

Preparation

  • Bring the orange juice, ginger, shallot, and garlic to a boil in a 1-quart saucepan over medium-high heat. Turn the heat down and simmer until thick and syrupy, about 8 minutes. Remove from the heat and gently stir in the grapes, mint, and 1/2 tsp. salt; set aside.
  • Pat the scallops dry and season with salt and pepper.
  • Heat 1/2 Tbs. of the oil and 1/2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat until the foam subsides. Add half of the scallops and cook, flipping once, until browned on both sides but still translucent in the center, 4 to 5 minutes total. Transfer the scallops to a plate and tent with foil. Wipe out the skillet and repeat with the remaining oil, butter, and scallops.
  • Serve the scallops with the relish.

Reviews

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Reviews

  • ALOHIO | 09/30/2014

    This is awesome. I wasn't sure about the flavors when I read the recipe but they work. Easy to make. Served it with an orange, fennel and arugula salad. Delicious.

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