Scallops with Micro Arugula and Warm Grapefruit Sauce

Photo by Michael Piazza / Styled by Catrine Kelty

If you can find true wild local bay scallops for this dish, buy some! They are in season from November to March—these tender, sweet little shellfish are special occasion-worthy, with a price tag to match. But sea scallops are just as luxurious as long as you’re using untreated, “dry” scallops. Ask your fishmonger to be certain.

Serves 2

3 cups arugula microgreens, approximately, rinsed and spun dry
1 pink grapefruit, segmented
¾ pound sea scallops, membranes removed, rinsed and patted dry
1 tablespoon extra-virgin olive oil
2 teaspoons butter (optional) salt and pepper
1 wedge of lemon

Grapefruit Sauce (like a beurre blanc)
juice of 1 pink grapefruit, about 2/3 cup
2 teaspoons extra-virgin olive oil
1 tablespoon shallot, finely minced
1 tablespoon mild white vinegar (wine, white balsamic) or white wine
1 tablespoon unsalted butter

Place salad microgreens on 2 individual plates and top with grapefruit segments.

Make the sauce by sautéing the shallots in the olive oil until golden, stirring often, 2–3 minutes. Add the vinegar or wine and reduce slightly. Add the grapefruit juice, bring to a light boil and reduce by half. Remove from the burner and whisk in the tablespoon of butter. Set aside.

Heat a large heavy skillet, such as cast iron, to medium-high. Add the oil and butter, if using, then the scallops. Cook until golden on each side, about 1 minute, and then flip, and sear the other side. Season with salt and fresh pepper. Squeeze the wedge of lemon lightly over the scallops. Top each plate of greens and grapefruit with the scallops and any juices.

Drizzle the warm grapefruit sauce over and around the scallops. Serve immediately while scallops are still hot.

This recipe appeared in the Winter 2020 issue as part of a larger story on Microgreens.