Scallops with Grapefruit, Tarragon and Brown Butter

Charmaine Lu -

  • 6 scallops, removed from shells
  • 6 scallop shells, cleaned and reserved for serving
  • 80g butter
  • ½ pink or red grapefruit
  • Small handful of chopped tarragon leaves
  • Salt
  • Cook the butter until nutty and brown, then pass through a fine sieve and reserve in a bowl. Slice grapefruit segments from their skins and place 4 segments into the warm butter. Set aside.
  • Season the scallops with salt and heat a pan to very hot. Add a splash of the brown butter to the pan and cook the scallops for 2-3 mins before flipping, adding another splash of butter, and basting for a further minute. Remove from the pan and set aside to rest. Stir the butter dressing (the skinless grapefruit segments should have separated into pearls) and add the tarragon and some salt and grapefruit juice. Place the scallops back in the shells and spoon over the dressing, then serve immediately.
15 mins
6 serving