Scallop, brown butter, pink grapefruit and tarragon canapés
This scallop, brown butter, pink grapefruit and tarragon canapé would make a delightful addition to any dinner party or Christmas day treat. The rich, nutty brown butter is spiked with zingy pink grapefruit which complements the sweetness of the scallop perfectly. Ask your fishmonger to prepare your scallops or try it yourself by following our guide.
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
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Scallop, brown butter, pink grapefruit and tarragon canapés
