This dish was such a surprising delight! I love seared scallops and usually make them with a fennel crust but I saw this intriguing recipe for low carb scallops in a cookbook called “Balaboosta” and thought I’d give it a try. Delicious! Easy! Quick!
At first glance it seemed an odd pairing, grapefruit and butter, but once the surprise hit of the first bite was taken in, every additional bite became more and more wonderful and unique. My husband and I both agreed that we’re starting to like our own meals better than some of the fine dining we’ve done for a whole lot more money. And the next best thing to the flavor of these low carb scallops? It took about 10 minutes start to finish!
Low Carb Scallops with Grapefruit Butter Sauce
(slightly adapted from “Balaboosta”, a cookbook from Chef Einat Admony)
- large sea scallops, I used a whole bag which had about 15-20 scallops
- 1/4 cup finely chopped onion, she used shallots but yellow onions were fine
- 1/4 cup champagne vinegar
- 1/4 cup grapefruit juice, freshly squeezed
- 10 Tbsp unsalted butter, cut into cubes
- 2 1/2 tsp kosher salt
- 1 Tbsp unsalted butter
- grapefruit segments, from 1/2 of a large grapefruit
- Thaw scallops if using frozen scallops and keep them refrigerated. Remove the scallops from the refrigerator about 20 minutes before cooking, drain them and set them on paper towels to start drying. Keep patting them dry with clean paper towels as you’re making the sauce. They need to be as dry as possible when you place them in the pan.
- Make the sauce. In a small saucepan combine the onion, vinegar and grapefruit juice and quickly bring to a boil. Lower the heat to simmer and simmer until the mixture is half as much as when you started (i.e., reduce the mixture by half). This takes about 6-7 minutes over low heat. Remove pan from heat and whisk in the butter cubes. Keep warm.
- Heat a large dry skillet over medium-high heat until it is really, really hot (takes 5-10 minutes). Keep dabbing the scallops dry with paper towels. Sprinkle salt and pepper on one side of scallops after they are as dry as you can get them. When skillet is hot, melt one tablespoon of butter in it (butter will brown right away), and then add the scallops, salt side down in the skillet, and sear for 1 minute. Salt and pepper the top side of scallops while they are searing, turn them over gently with tongs, and sear the other side one minute. Do not overcook or they will be rubbery.
- To serve, spread a spoonful of the butter sauce across the bottom of a plate, place the scallops on top of the sauce and garnish with the grapefruit segments.
Done! Delish! You’re a top chef!
For another great recipe featuring low carb scallops, click here.