Every saturday we head off to our farmers market in Tribeca. It’s a small one, but it has pretty much everything we need. I can buy any vegetables I like, provided they are grown in the area (therefore avocados and grapefruits are out, have to get those at the super market). I can buy a roasting chicken, a duck breast, ground turkey for meatballs. A pint of milk, a tub of yoghurt, farm eggs, a loaf of freshly baked bread. Cheese, honey, local wine. Apple pie, apple sauce and apple cider donuts. Wild flowers for my table. But the one place we never miss stopping at is the fishmonger. Blue Moon Fish always have the freshest of fish and the widest range. I almost always buy a pound of whatever fish takes my fancy, then add on some clams, mussels, squid, depending on what we feel like cooking. This last saturday, we got some scallops. So fresh you could eat them then and there.
I wanted to mix it up a little bit this time, instead of simply sauteeing them and eating with salad, I decided to experiment. A little dusting of curry powder, salt and pepper before cooking worked wonders. Then adding on some finely diced grapefruit, avocado and sweet baby tomatoes seemed to finish it off beautifully! The mix of flavours and textures in this dish are so fantastic, not to mention the colours. Drizzle a little extra virgin olive oil, a squeeze of grapefruit juice, a sprinkling of maldon salt and red pepper flakes if you like, and there you have it.
Serves 6 as an appetizer
18 Scallops ( 3 per person)
Olive oil for sauteeing
1 ripe avocado
A handful of the sweetest baby tomatoes you can find.
Maldon salt, red pepper flakes and EVOO for finishing off.
Finely dice the avocado.
Peel the grapefruits, carefully removing the bitter white pith.
Finely dice one grapefruit and set the other aside.
Chop the baby tomatoes into quarters (or halves, doesn’t really matter)
Wash and pat dry the scallops.
Lay them out on a plate and season with kosher salt and freshly ground black pepper.
Sprinkle a fine layer of curry powder over the scallops.
Turn the scallops over and lightly dust them with the curry powder on the other side.
Heat up a pan and using a little olive oil, sautee the scallops over a medium heat, about 2 to 3 minutes on either side.
Do this in batches if necessary.
To plate: place 3 scallops on a small plate.
Sprinkle the avocado, grapefruit and tomatoes over the scallops.
Cut the remaining grapefruit in half, and with your hands squeeze a little bit of the juice over the scallops, being careful to pick out any pips that may have fallen out.
Top off with a drizzle of EVOO, the maldon salt and the red pepper flakes and there you have it!