Tropical Ginger Citrus Scallops
4 tsp. Cornstarch
1/2 cup water
4 Tbsp. chopped fresh ginger, divided
1/4 cup chopped shallots
3 Tbsp. chopped garlic, divided
1 cup chopped almonds, divided
6 Tbsp. butter, divided
2-1/2 cups dry white wine, divided
1/4 cup honey
2 qts. grapefruit juice
1/2 cup all purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
4 ˝
lbs. sea scallops
3 cups sliced red bell pepper, 1/8 inch
grapefruit sections as needed
3/4 cup sliced scallions, 1/8 inch, divided
To prepare the ginger sauce, combine the cornstarch with 1/2 cup of water, mix well and reserve. Combine the ginger, shallots, garlic and almonds in a food processor and puree until finely chopped; reserve.
Brown 1 Tbsp. of butter in a saucepan over medium heat, add the ginger puree and sauté until the nuts are lightly browned. Deglaze with 1 cup of the white wine, reduce by half, add the honey and the grapefruit juice and bring to a boil. Blend in the reserved cornstarch slurry, return to a boil, simmer for two minutes, strain and hold, or cool, cover and refrigerate.
To prepare each portion, combine the flour and salt and pepper; reserve. Dry 6 oz. of scallops, dredge them in the seasoned flour and shake off any excess. In a hot sauté pan, heat 1 Tbsp. of olive oil, arrange the scallops in the pan, leaving 1/2 inch between each. Sauté for 2 minutes on each side, remove from the pan and keep warm. Add 1/4 cup of sliced red pepper, sauté for 1 minute and deglaze the pan with 1 oz. of wine. Add 1/2 cup of the Tropical Ginger Sauce, bring to a boil quickly, add 1 Tbsp. of scallions and adjust the seasoning. For each portion, top the scallops with the sauce and 1/3 cup of grapefruit sections. Garnish with 1 Tbsp. of sliced scallions.
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