Two minutes a side in a very hot skillet, then thirty seconds under a spoonful of glaze: Maison Perrotte’s Grapefruit, Turmeric & Orange Blossom Jam, from a recipe by chef Anne-Sophie Pic, gives the scallops a floral, gently spiced bitterness.
Serves 4 · 15 min
- Pat 12 large sea scallops dry and season them with salt.
- Sear them in 1 tbsp olive oil and 1 tbsp butter in a very hot skillet, 2 minutes per side, until golden outside and just opaque in the center.
- Lower the heat, add 3 tbsp of the grapefruit, turmeric & orange blossom jam and the juice of 1/2 lemon, and spoon the glaze over the scallops for 30 seconds.
- Serve at once with a few arugula leaves.
The star of this recipe: Anne-Sophie Pic Grapefruit, Turmeric & Orange Blossom Jam, by Maison Perrotte.
