Seared Sea Scallops ~ Grapefruit Oil
Suggested wine pairing Five Vineyards Pinot Blanc

Our Pinot Blanc has always married well with shellfish and mollusks of
all descriptions. The grapefruit oil sauce over the scallops enhances
the Pinot Blanc's refreshing mouthful of bright citrus flavours, and
truly makes the wine sing.

Yield:4 portions
    
12  pieces large fresh sea scallops
2    tsp organic canola oil
1    whole pink grapefruit
1    large handful mixed organic greens
2    tbsp grapefruit juice
3    tbsp olive oil
      sea salt & white pepper               

Method: Trim the top and bottom of the grapefruit then carefully cut off the
rind to expose the fruit. Cut into segments and remove any seeds.
Squeeze the juice from the grapefruit ends for the dressing.
    
In a bowl, whisk together the grapefruit juice and olive oil and season
to taste. Heat the canola oil in a frying pan over medium-high heat then
carefully add the sea scallops. Cook for 1 minute on each side, then
season. Lightly toss the greens with a spoonful of the grapefruit
dressing and divide among 4 salad plates. Place the scallops around the
greens and garnish with the grapefruit segments and remaining dressing.    
     

Recipe by: The Culinary Team at Mission Hill Family Estate


© Copyright 2013 Mission Hill Family Estate