Scallops with Grapefruit Salad and Saffron-Hazelnut Vinaigrette
( SERVES 4 )
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|1 tsp||Saffron threads|
|1 tsp||Wholegrain mustard|
|50 ml||Grapefruit juice|
|40 ml||Grape seed oil|
|120 ml||Hazelnut oil|
|1||Salt & freshly ground pepper|
|2 tbsp||Unsalted butter|
|1 to taste||Salt|
|1 squeeze||Lemon juice|
|4 handfuls||Salad leaves|
To prepare the Vinaigrette:
- Heat the saffron and water, then remove from the heat and place in a blender with the mustard and grapefruit juice. With the motor running, slowly pour in the oils, then season to taste with salt and pepper. Stir in the hazelnuts. Heat a frying pan until almost smoking.
To prepare Scallops:
- Roll the scallops in the melted butter, then fry them until golden brown. Season the scallops with salt and a squeeze of lemon juice. Transfer them to a plate to keep warm.
- Peel and segment the grapefruit, removing the pith and membranes. Gently toss the segments and salad leaves with the dressing.
- Arrange the scallops on each of 4 serving plates, with the salad in the centre, then spoon extra dressing over the scallops.
Tip: When adding the scallops, keep the frying pan hot so that they quickly caramelise on the outside. This will also stop too many juices leaching out, which would cause them to stew.
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