Photo by Gina Moore
Serves 4
2 ruby grapefruits, supremed, reserve juice
2 cups arugula, washed
¼ cup red onion, sliced
1 tablespoon Dijon mustard
½ tablespoon honey
4 tablespoons olive oil, divided
Kosher salt
Fresh ground black pepper
16 large scallops, patted dry
6 slices prosciutto, sliced lengthwise
In a medium bowl, combine grapefruit, arugula and sliced onions. In a small bowl or jar, combine reserved grapefruit juice, mustard and honey. Slowly whisk 3 tablespoons olive oil into the wet ingredients until emulsified. Add salt and pepper to taste. Set aside.
Season scallops with salt and pepper and allow to come to room temperature before cooking, about 20–30 minutes. In a large skillet over medium-high heat, add 1 tablespoon olive oil and cook prosciutto until crisp, about 4 minutes. Transfer to a paper towel-lined plate. In the same skillet over medium heat, carefully add scallops. Cook until lightly brown, springy to the touch and soft in the center, 2–3 minutes. Turn over and cook an additional 2–3 minutes until slightly opaque.
Toss salad with vinaigrette and arrange on a large salad platter, placing scallops on top and sprinkling with prosciutto. Serve immediately.
Chef’s tip: What does it mean to “supreme” a grapefruit, orange or lemon? Supreming is the process of removing the juicy segments of the fruit from the peel and inner membrane. Once the fruit has been peeled, use a sharp paring knife to carefully slice down each side of the membrane to release the fruit segment.
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