Seared Scallops

with grapefruit hollandaise Try to find dry packed, not wet packed, scallops for the purest flavor, freshest quality, and best presentation.

Makes 4 servings (about cup hollandaise) Total time: 30 minutes

FOR THE HOLLANDAISE, WHISK:

2 2

OFF HEAT, BEGIN WHISKING:

1

2

2 11/ 2

FOR THE SCALLOPS, HEAT:

1 12 egg yolks Tbsp. fresh ruby red grapefruit juice stick unsalted butter (8 Tbsp.), melted tsp. minced grapefruit zest tsp. honey tsp. white wine vinegar Salt and cayenne pepper to taste Tbsp. olive oil large sea scallops (1 lb.), feet removed, patted dry Salt and black pepper to taste

For the hollandaise, whisk together egg yolks and grapefruit juice in a stainless steel bowl set over a pan of simmering water. (Don’t let bowl touch water.) Whisk mixture vigorously until yolks begin to thicken and whisk begins to leave trails, 2 minutes.

Off heat, begin whisking in butter a drop at a time. As the mixture begins to thicken, whisk in remaining butter in a thin stream. Whisk in zest, honey, and vinegar, then season hollandaise with salt and cayenne.

For the scallops, heat oil in a sauté pan over high heat until shimmering. Add scallops and sear 3–4 minutes per side, then season with salt and black pepper.

Per serving: 307 cal; 29g total fat (16g sat); 164mg chol; 184mg sodium; 5g carb; 0g fiber; 7g protein

For the best sear, add the scallops to a smoking-hot pan, and only flip when they naturally release.

Be sure to zest the grapefruits before suprêming them to ensure you don’t forget.

To prevent the sauce from breaking, start whisking the melted butter into the yolk mixture a little bit at a time.