Wednesday, April 18, 2007

Seared Sea Scallops with Triple Citrus Pumello Reduction over Baby Spinach

Arizona was historically known for the economic 5 C's - cotton, citrus, copper, cattle and climate (tourism). Those exact 5 are debatable today, but I can say citrus is still ever-present, so I created a recipe based on a few different types of citrus beyond the ubiquitous oranges or lemons growing in neighborhoods around Phoenix.

Also, and not any less important, this is a low-starch healthy dinner which is timely as bathing suit season rapidly approaches - in Arizona it's already here!

For the triple-citrus reduction I used a pink grapefruit, a tangelo and a pumello. A pumello is usually just around seasonally and looks like a large grapefruit, although it feels light for its weight. Inside, it has a thick spongy rind and firm, pink, sweet and juicy flesh. Delicious for eating alone or using in a sauce or for juice.

Seared Sea Scallops with Triple Citrus Pumello Reduction over Baby Spinach:
(serves 2)

1 lb extra large sea scallops
16 oz baby spinach leaves
1 large shallot, thinly sliced
1 large pumello
1 large pink grapefruit
1 large tangelo
1 tsp honey (optional, to taste)
Olive oil
1 tbs butter
Salt and pepper

Juice 3 types of citrus, strain excess pulp and seeds. Simmer on high until reduced to desired syrup-like consistency. Taste, and if too sour, add a bit of honey to sweeten.

Meanwhile, heat skillet over medium-high heat and melt butter into olive oil. Once pan is hot, add scallops and don't move them. Salt and pepper side that is facing up and let sear until they no longer stick to the pan and are clearly browning and caramelized on the side facing down (about 3-4 minutes). Gently turn with tongs and sear other side, salting and pepper the other side. Cook the other side for about another 3-4 minutes for large, thick scallops. Don't overcook or they'll turn rubbery.

Once scallops have been turned, in another skillet, saute shallots in olive oil and then add spinach. Salt and pepper and cook just long enough over medium heat to barely wilt all spinach. Remove from heat and place in a mound on plate. Top with seared scallops, drizzle citrus reduction over scallops and serve.


Peabody said...

I like the new look of your blog. Another great advantage of living in the PNW...people don't wear bathing suits as if they were actual clothing...we hardly have a swimsuit season or pools for that matter!
Your scallops look great...the searing makes them nice and caramelized.

Lis said...

This sounds delish - I love citrus sauces with scallops *swoon*

Beautiful photo too!


Freya and Paul said...

I first read about Pumellos in the Chez Panisse Fruit Book. Your combination with the scallops is inspired!

Kirsten said...

Hi Peabody!! Yeah, bathing suits in Arizona are like a part of one's wardrobe. Even co-workers may at some point see you in one. :)

Thanks all for the nice comments on the scallops!!

Lis - I love citrus with seafood too - thanks!

Thanks Freya (and Paul)...pumello's are my new favorite.

Kristen said...

Beautiful looking scallops. I'm with the citrus sauce as an addition! Looks great.

Anonymous said...

Hey Kirsten,

I just found your blog this morning. I love it. I live in Scottsdale, and am obsessed with good food and wine. (In fact, I'm getting married Sat. and our 'theme' is wine.)

My mom is flying in from MN today and has requested scallops for dinner. I think I am going to make this recipe! Thanks!

I'll probably be picking your brain for suggestions in the future.


Anonymous said...

I recently found Pumellos and cant get enough. I ran across your recipie and tired it -- it was wonderful. Could you please add some comment about the time it takes for the reduction. I never did one before and I didn't get this one right. Thanks! said...

It will not work in fact, that is exactly what I think.