Spice-Crusted Scallops with Crisp Capers

Name: Spice-Crusted Scallops with Crisp Capers
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters canola oil; 59 milliliters capers, preferably nonpareil, rinsed and patted dry; 1 teaspoons Dijon mustard; 1 medium pink grapefruit; 1 Tbsp ground coriander; 1 Tbsp ground cumin; 1 large hard-cooked large egg yolk; 4 servings Kosher salt and freshly ground pepper; 1 leave Mint and tarragon leaves, for garnish; 79 milliliters extra-virgin olive oil; 79 milliliters strained fresh orange juice; 1 Tbsp rice vinegar; 567 grams 16 large sea scallops (about

Watching your figure? This gluten free, dairy free, and vegetarian recipe has 348 calories, 3g of protein, and 34g of fat per serving. This recipe serves 4. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have ground coriander, capers, hard-cooked egg yolk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes.

Ingredients you will need

Orange Juice

Equipment you will use

Frying Pan

Transfer to a blender.

Equipment you will use

Blender

Add the cooked egg yolk, rice vinegar and mustard and process until smooth. With the machine on, add 1/3 cup of the olive oil in a thin stream and process until emulsified. Season with salt and pepper and transfer to a small heatproof bowl. Set the bowl over a small saucepan of barely simmering water and keep the sauce warm; do not boil.

Ingredients you will need

Salt And Pepper

Rice Vinegar

Olive Oil

Egg Yolk

Mustard

Sauce

Water

Equipment you will use

Sauce Pan

Bowl

Wipe out the skillet.

Equipment you will use

Frying Pan

Add the canola oil and heat until shimmering.

Ingredients you will need

Canola Oil

Add the capers and cook over moderately high heat until they open slightly and begin to brown, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.

Ingredients you will need

Capers

Equipment you will use

Slotted Spoon

Paper Towels

Using a sharp knife, peel the grapefruit, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments into the bowl.

Ingredients you will need

Grapefruit

Equipment you will use

Knife

Bowl

In a small bowl, combine the ground coriander and cumin. Season the scallops with salt and pepper and dip half of each scallop into the spice mixture to coat it. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking.

Ingredients you will need

Ground Coriander

Salt And Pepper

Olive Oil

Scallops

Cumin

Dip

Equipment you will use

Frying Pan

Bowl

Add the scallops in a single layer and cook over high heat until golden, about 3 minutes. Turn the scallops and cook for 1 minute longer.

Ingredients you will need

Scallops

Remove from the heat.

Spoon 2 tablespoons of the warm sauce onto each of 4 plates. Arrange the scallops on the sauce and place the grapefruit segments around them. Scatter the capers and herbs over the scallops and serve right away.

Ingredients you will need

Grapefruit

Scallops

Capers

Herbs

Sauce

Equipment

Ingredients

Servings:

59milliliters

canola oil 59milliliters

capers, preferably nonpareil, rinsed and patted dry 1teaspoons

Dijon mustard 1medium

pink grapefruit 1Tbsp

ground coriander 1Tbsp

ground cumin 1large

hard-cooked large egg yolk 4servings

Kosher salt and freshly ground pepper 1leave

Mint and tarragon leaves, for garnish 79milliliters

extra-virgin olive oil 79milliliters

strained fresh orange juice 1Tbsp

rice vinegar 567grams

16 large sea scallops (about

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Scallops works really well with Chardonnay, Chenin Blanc, and Pinot Noir. 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. You could try Trentadue La Storia Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 20 dollars per bottle.