Raw scallops and grapefruit. Use dill or fennel fronds for decoration. Photo by Glen Allsop courtesy Estela Restaurant | NYC.
Before the tastiest citrus goes away until next season, consider this super-easy yet elegant (and low-calorie!) first course. Estela Restaurant in New York City made it with small “cocktail” grapefruits, but we added some blood orange (rosy red) and cara cara orange (deep pink) for color.
Sauvignon blanc white wines are known for their grapefruit or grassy notes. We poured one of each style—a grapefruity wine from California, a grassy one from France—although you’ll need to consult your wine store if you want to be sure your wines have these flavor profiles.
A drizzle of olive oil, expecially a grassy one, is a great complement.
RECIPE: RAW SCALLOPS WITH CITRUS
1. PEEL the citrus and remove the pith. Slice the fruit into widths that will match the scallops (to the extent possible).
2. RINSE the scallops and slice horizontally. Your can choose how thick or thin to slice them, but aim for four slices per scallop.
3. PLATE the fruit and scallops. Depending on their comparative sizes, you can plate them as shown in the photo, or place the scallops atop the sliced fruit.
4. DRIZZLE a small amount of the optional olive oil over the food, or in a circle or droplets around it. Sprinkle with sea salt and optional chili flakes. Garnish as desired (you can grate citrus zest over the dish, or sprinkle it around the rim of the plate) and serve.
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