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Grapefruit Scallops with Citrus & Beetroot Salad

Posted on: February 4, 2016     |     0 comments

Grapefruit-cured Scallops with Citrus & Beetroot Salad


Serves 4-6 as a starter


For the Scallops;


3 Large Grapefruits

16 Large King Scallops (out of shell, roe & adductor removed)


For the Salad;


3 Blood Oranges

2 Purple Beetroot (Roasted & Peeled)

1 Frisee Endive


For the Dressing;


1 Orange (Skinned) 

1 Lemon (Skinned)

120ml   Olive oil

Salt & Pepper




First, make the dressing. Carefully peel the orange and lemon with a sharp knife over a bowl catching any juices. Discard the white pith and put into a blender along with the juices. With the machine running slowly add the oil and season. Add sugar or honey if the dressing is too sharp.


For the salad, peel the blood oranges and remove the white pith. Cut the segments out and set aside. Cut the beetroot into thin slices using a mandolin. Remove the centre from the frisee and some of the white, thicker stalks. Pick the frisee leaves and wash, then drain thoroughly.


For the Scallops, segment one of the grapefruits and set the segments aside, retaining the juice. Juice the other 2 grapefruit and put all this juice into a bowl. Slice the king scallops into 3 or 4 slices, depending on size. Place in the juice, making sure each slice is coated in grapefruit juice and covered. Leave in the juice for 30-45 minutes, and up to an hour. Drain the juice off the scallops and discard it.


To assemble, place the grapefruit scallops on the plate in a circular pattern, slightly overlapping. Fill this circle with overlapping slices of beetroot. Mix the frisee leaves, some of the grapefruit segments and some of the blood orange segments in a bowl, and coat with the citrus dressing. Build the salad up in the centre of the plate, adding the remaining segments for garnish. Drizzle some of the dressing over the plates & serve.

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