Seared Scallops with Fennel and Grapefruit Salad
This recipe serves 4. One portion of this dish contains around 2g of protein, 4g of fat, and From preparation to the plate, this recipe takes about 27 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet.
Over a bowl, peel and section grapefruit to measure 1 1/2 cups sections; squeeze membranes to extract 1/2 cup juice. Set juice aside.
Combine grapefruit sections, fennel, and parsley in a medium bowl.
Add 2 teaspoons oil and 1/4 teaspoon kosher salt; toss gently to combine.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat.
Sprinkle scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Add scallops to pan; cook for 2 minutes on each side or until desired degree of doneness.
Remove scallops from pan; keep warm.
Add reserved 1/2 cup juice to pan; cook until reduced to 1/4 cup (about 2 minutes).
Place 1 cup fennel mixture on each of 4 plates. Divide scallops evenly among plates; top each serving with 1 tablespoon reduced juice.
Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir
Chardonnay, Chenin Blanc, and Pinot Noir are great choices for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Trentadue La Storia ChardonnayThe 2014 Chardonnay, Sonoma Coast, is typical for the variety with aromas of apples, white peaches and citrus. With longer time in the glass nuanced aromas of nutmeg, slight toast and vanilla come to play along with suggestion of pineapple and ripe Meyer lemons. The mouth feel is crisp and restrained with clear minerality and purity of fruit. Rich, elegant and beautifully balanced.