SCALLOPS WITH GRAPEFRUIT

Serves: 4

6 tbsp (90 mL) unsalted butter

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1 tsp (5 mL) chopped fresh

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thyme or rosemary

1 grapefruit or pomelo

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12 Weathervane scallops

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Sea salt and coarsely ground

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black pepper

1 bunch watercress, stems

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removed

Flaked sea salt, to sprinkle

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1. Melt the butter in a small saucepan over low heat. Add the thyme or rosemary. Allow the butter to gently simmer for about 5 minutes or until the milk solids turn golden brown and fall to the bottom of the pan.

2. Meanwhile, use a sharp knife to cut the peel and white pith off the grapefruit or pomelo. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.

3. If the abductor muscle (a little flap) is still on the side of the scallops, remove it. (It toughens when cooked.)

4. Heat a heavy-bottomed skillet over medium-high heat for

1 to 2 minutes. Add 2 tbsp

(30 mL) of the brown butter (aim to use the clarified liquid, not the brown bits).

5. Pat the scallops dry and add to the pan, making sure not to crowd them (cook them in batches if necessary). Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and add the remaining brown butter, this time making sure to add all the brown bits. Add 2 tbsp (30 mL) of the grapefruit or pomelo juice. Allow the scallops to sear for another 2 minutes or until browned, basting them with the liquid in the pan.

6. Divide the watercress among 4 plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with flaked sea salt.