I’ve never cooked scallops before, but my sister Devon was telling me about a recipe she came up with the other day where she seared some scallops in brown butter and vanilla, so I really wanted to try it! They came out great! The sweet scallops were nice with the bitterness of the grapefruit and Swiss chard. Overall a successful first scallop attempt- so thanks Dev! If you’re not a fan of bitter greens, bok choy or spinach would be a nice alternative.
4 jumbo scallops
1 1/2 tablespoons butter
1/4 teaspoon vanilla extract
2 tablespoons olive oil
1/2 shallot, finely chopped
Thin slice of fresh ginger, minced
1 small bunch of Swiss chard, washed and lightly chopped
1 small grapefruit, segmented and cut into smaller chunks
1 tablespoon grapefruit juice
Salt and pepper, to taste
Start by removing and discarding any muscle tabs still attached to the scallops (if they have any) then pat dry with a paper towel and season both sides with salt and pepper. Add the butter and vanilla to a medium frying pan over high heat. Once the liquid is hot (but not smoking) add the scallops. Sear them for about 2-3 minutes on one, then flip over and sear on the other side for another 2-3 minutes. You want them to get nicely caramelized on each side but without overcooking. Place on a plate and cover with some foil to keep warm while you quickly cook the greens.
In another medium frying pan, heat two tablespoons of olive oil and sauté the shallot for a few minutes. Add the Swiss chard and cook down for a few minutes until wilted. Next add the grapefruit juice and chunks, followed by a little pepper. Plate some of the Swiss chard and grapefruit, and top with the seared scallops and any juice leftover from the scallop pan. Enjoy!
My sister had made the Smitten Kitchen Grapefruit yogurt cake before and said it was amazing, so when I got a big juicy grapefruit in my CSA this week I knew what I was going to make! She wasn’t kidding- it’s SO good. I love broiling my grapefruit with brown sugar on top, so in an attempt to switch up the original recipe a little, I used brown sugar instead of white. I also grated some fresh ginger into the glaze, which added some nice flavor. Overall, probably one of the best cakes I’ve had in a while. If you ever find yourself with a grapefruit in hand, make this right away.
Ingredients: (adapted from Smitten Kitchen)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plus 1 tablespoon brown sugar
1/3 cup freshly squeezed grapefruit juice
1 tablespoon grated grapefruit zest
3 large eggs
1 cup plain whole milk yogurt
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1 cup confectioners’ sugar
2 tablespoons freshly squeezed grapefruit juice
1 teaspoon freshly grated ginger
Preheat oven to 350 degrees. In a medium bowl, sift together the flour, baking powder, and salt. In a separate bowl, whisk together the brown sugar, eggs, vanilla, yogurt, grapefruit juice and zest. Slowly add the dry mixture to the wet mixture and mix well. Next, fold in the vegetable oil a little at a time, making sure the oil gets well incorporated. Pour the batter into a 9 inch loaf pan that has been lined with parchment paper and greased. Let cook for 50 minutes, or until a toothpick inserted into the center comes out clean. In the meantime, make the glaze by simply whisking together the confectioners’ sugar, grapefruit juice, and grated ginger. Set Aside. When the cake it ready, have it cool inside the pan for about 10 minutes before transferring to a wire rack. With a baking sheet placed under the rack, drizzle the glaze over top of the cake, letting it soak in. Let cool another 10 minutes or so before digging in!