This elegant dish balances the sweetness of seared bay scallops with the bright acidity of a reduced grapefruit sauce. The base is a comforting fried rice loaded with sweet corn, crisp snow peas, and red peppers. It’s a perfect weeknight dinner that feels special enough for guests. The key is cooling the rice beforehand to ensure it fries properly rather than steaming. Serve immediately for the best texture.
Scallops, Grapefruit & Fried Rice
Description
This elegant dish balances the sweetness of seared bay scallops with the bright acidity of a reduced grapefruit sauce. The base is a comforting fried rice loaded with sweet corn, crisp snow peas, and red peppers. It&# 226;ÂÂs a perfect weeknight dinner that feels special enough for guests. The key is cooling the rice beforehand to ensure it fries properly rather than steaming. Serve immediately for the best texture.Ingredients
Directions
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Cook the rice according to package directions, then spread it out on a tray and chill in the refrigerator for at least 6 hours to dry out.
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Toss the chilled rice with the soy sauce and set aside.
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Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
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Add the diced onion and cook for 1 minute until softened.
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Add the corn kernels and chopped red pepper, cooking and stirring for another 2 minutes.
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Add the chopped snow peas and cook for 30 seconds.
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Add the rice to the skillet and cook, stirring constantly, for about 5 minutes until heated through.
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Remove the rice from the heat and stir in the sesame oil.
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Arrange the rice in a ring on a serving platter and keep warm in a 250ðF (121ðC) oven.
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Heat the remaining 1 tablespoon of oil in a large non-reactive skillet over high heat until almost smoking.
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Add the bay scallops and cook for about 2 minutes without stirring to get a good sear.
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Using a wooden spoon, gently stir to unstick any scallops that have adhered to the bottom.
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Pour in the grapefruit juice and cook for 30 seconds.
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Remove the scallops with a slotted spoon and reserve them on a plate.
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Reduce the heat to medium and boil the grapefruit juice remaining in the pan until reduced by half and thickened, about 5 minutes.
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Return the scallops and any accumulated juices to the pan.
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Cook for another 30 seconds, then remove from heat and whisk in the butter.
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Remove the rice platter from the oven and pour the scallops and sauce into the center of the rice ring.
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Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 598.9kcal
- % Daily Value *
- Total Fat 23.4g36%
- Saturated Fat 6.9g35%
- Cholesterol 75.7mg26%
- Sodium 1809.2mg76%
- Total Carbohydrate 63.6g22%
- Dietary Fiber 5.5g22%
- Sugars 18.0g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Using day-old, chilled rice is crucial for fried rice texture; fresh rice will be too sticky and steam rather than fry.
If you cannot find bay scallops, you can use larger sea scallops, but reduce the cooking time slightly as they cook faster and can become tough if overcooked.
Grapefruit juice can vary in sweetness; taste the reduction before adding the butter and adjust with a pinch of sugar if needed.
Ensure the skillet is very hot before adding the scallops to achieve a proper sear and prevent sticking.
