Ingredients
1 T. unsalted butter
1/4 c. shredded radicchio
1 pink grapefruit, peeled, pith removed, and sectioned
1 lemon, juice only
2 T. chopped flat leaf parsley
4 large scallops
1 T. olive oil
Method
Sources
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Serrated-tip spoons for sectioning citrus segments
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wide, deep, two-handled — braising, fond, large-batch sears
Fast centrifugal juicer for fresh fruit and vegetable juice
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Melt butter in a fry pan over medium heat. Add radicchio and cook for about 3 minutes, or until wilted. Add grapefruit and warm for 30 seconds on each side. Add lemon juice and parsley. Remove from element. Season scallops with salt and freshly ground white pepper.Heat oil in an oven-proof fry pan on high heat and sear scallops on ONE side for about 2 minutes, or until dark golden brown. Turn scallops over, place the fry pan in the oven and cook for 2 minutes, or until done. They should be medium-rare (the scallop still gives a little when squeezed between the forefinger and thumb). To serve, divide the radicchio-grapefruit mixture among 4 warm plates. Top each serving with a scallop.