Scallop, brown butter, pink grapefruit and tarragon canapés

6
15 minutes

Ingredients

  • 6 scallops, removed from their shells and cleaned (shells cleaned and reserved for serving)
  • 80g of butter
  • 1/2 pink grapefruit
  • 1 handful of tarragon leaves, finely chopped
  • salt

Method

1
Place the butter in a small pan over a medium heat. Cook until the solids start to caramelise and turn a nutty brown. Pass through a fine sieve and reserve in a warm place
2
Segment the grapefruit by cutting away the skin and pith down to the flesh, then slice the segments out of their skins (do this over a bowl to collect any juice). Place 3 large segments or 4 small ones into the warm butter
3
Place a non-stick frying pan over a high heat. Season the scallops with salt presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, add another spoon of the brown butter and baste the scallops for a further minute
4
Remove the scallops from the pan and leave to rest on kitchen paper for a minute
5
Stir the butter dressing – the grapefruit segments should have separated into individual pearls. Add the chopped tarragon, taste and season with salt and some of the collected grapefruit juice (if needed)
6
Place the scallops back in their shells and spoon over the warm dressing. Serve immediately