Scallops With Onion Purée, Pink Grapefruit, And Prosecco Brut
Serves: 3
Estell Schumm
1 January 1970
Based on User reviews:
54
Spice
57
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes
2
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more
3
(If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking
4
) Purée onion in a blender until smooth (use caution when blending hot foods)
5
Transfer to a bowl; keep warm, covered
6
Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends
7
Cut peel and pith from sides, then cut segments free from membranes
8
Cut segments into 1/3-inch dice and reserve
9
Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes
10
Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool
11
Remove from heat; keep warm, covered
12
Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes
13
Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
14
Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes
15
Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more
16
Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit
17
Drizzle with Prosecco butter
18
Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes
19
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more
20
(If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking
21
) Purée onion in a blender until smooth (use caution when blending hot foods)
22
Transfer to a bowl; keep warm, covered
23
Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends
24
Cut peel and pith from sides, then cut segments free from membranes
25
Cut segments into 1/3-inch dice and reserve
26
Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes
27
Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool
28
Remove from heat; keep warm, covered
29
Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes
30
Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
31
Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes
32
Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more
33
Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit
34
Drizzle with Prosecco butter