What a lovely way to enjoy scallops.
- 1/4 cup honey, divided
- 1 tbsp. canola oil
- 2 large limes, both zest and juice
- salt and pepper to taste
- 12 large scallops, cleaned and muscle removed
- 1 1/2 oranges, divided
- 1 tbsp. fresh tarragon
- 1 tbsp. white wine vinegar
- 1/2 tbsp. Dijon mustard
- 1 tbsp. extra virgin olive oil
- 1 pink grapefruit
- 1 blood orange
- 1 fennel bulb, trimmed, fronds removed for garnish
- 2 radishes, thinly sliced
- 2 tbsp. chopped pistachios
In a large bowl, whisk together 3 tbsp. honey, oil, lime zest and juice along with a pinch of salt and pepper. Add scallops to marinade and stir to coat well. Refrigerate, stirring occasionally for about 1 hour.
Cut away the peel and pith from half the orange and cut onto chunks. Place in a blender. Add the remaining honey, tarragon, vinegar, mustard and olive oil before blending smooth. Season to taste and set aside.
Preheat broiler. Cut away the rind and white pith from the grapefruit and remaining orange. Cut into thin rounds. With a sharp knife or mandolin, cut the fennel and radishes into paper thin slices. Arrange the fruit, fennel and radish slices onto 4 serving plates.
In a broiler proof dish, arrange the scallops along with the marinade in a single layer. Broil 4-6 inches away from the heat until opaque throughout and lightly browned (4-6 minutes).
Arrange 3 scallops on each salad. Drizzle with the reserved dressing and garnish with the chopped pistachios.
To finish this off, serve with a nice Pinot Grigio or Riesling, chilled of course.