Grapefruit Fennel Mint Scallops

Grapefruit Fennel Mint Scallops 

1 lb. raw scallops, prepared to cook
2 Tbs. butter
1 medium shallot, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 large grapefruit
sea salt and pepper
1 Tbs. fresh mint leaves, chopped
1 Tbs. fresh basil leaves, chopped

 

Melt the butter over medium heat in a saucier or skillet. Add the shallot and fennel, as well as the salt and pepper, and cook until caramelized. Add the scallops, cooking very gently for about 1 minute on each side. Reduce heat to barely a simmer.

Meanwhile, zest most of the grapefruit and then cut it in half. Slice one half into thin rounds and juice the other half. 

Add the slices and the grapefruit juice to the scallops and veggies and allow to simmer and reduce by about half.

 

Serve the scallops and veggies over creamy arborio rice – risotto, garnished with fresh herbs and grapefruit zest, as well as any additional salt and pepper.