Pummelo Ginger Seared Scallops

Pummelo Ginger Scallops
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This recipe uses a variation of the classic brown butter sauce. Our version uses sweet-tart pummelo and the zing of fresh ginger to give seared scallops new flavor. It’s not difficult to make and doesn’t take long, making it a classy way to dine on weekdays. It’s also a decorative plate that’s elegant enough for company with a salad.
Pummelo Ginger Scallops
Print Recipe
This recipe uses a variation of the classic brown butter sauce. Our version uses sweet-tart pummelo and the zing of fresh ginger to give seared scallops new flavor. It’s not difficult to make and doesn’t take long, making it a classy way to dine on weekdays. It’s also a decorative plate that’s elegant enough for company with a salad.
Ingredients
Servings:
Instructions
  1. Peel off the pummelo’s thick outer skin and as much of the white pith as you can.
  2. Cut into each membrane and release the segments and juice into a bowl.
  3. Squeeze the remaining membrane to extract the last of the juice.
  4. Measure out 1/4 cup of the juice.
  5. Add the butter to the pan at a medium high setting.
  6. Melt butter and add the ginger, stirring occasionally. Cook for about 3 to 4 minutes until the butter begins to turn a golden brown.
  7. Stir in the flour, stirring constantly for about 1 minute.
  8. Stir in the pummelo juice gradually, cooking until it thickens – about 1 to 2 minutes.
  9. Add the pummelo flesh and any remaining juice, and 1/4 teaspoon each sea salt and black pepper.
  10. Turn the sauce to the lowest setting, just to keep warm.
  11. In a second skillet, heat the oil at a medium-high setting.
  12. Season the scallops with the remaining salt and pepper and add them to the oiled skillet. Sear at a high heat for about 3 minutes on each side. The scallops should be browned.
  13. Serve hot. Plate the scallops and drizzle with the ginger and pummelo sauce.
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