Seared Sea Scallops with Thai Cucumber and Grapefruit Salad
Fresh ingredients perfectly harmonize as this dish delivers a symphony of flavors! From the buttery seared scallops to the crunch of the cucumber matchsticks, this salad receives rave reviews and will demand an encore!
- 16 sea scallops
- 8 oz. of mini cucumbers
- 1 Grapefruit
- ½ red onion, thinly sliced into rounds
- 1 lime, juiced
- 1 Tbsp. fish sauce
- 1 Tbsp. sugar
- 1 red chili, finely diced
- 1 Tbsp. butter
Cut cucumber into matchstick-sized pieces. Cut grapefruit into cubes, removing all seeds, rind and white membrane. Place cucumber, grapefruit and onion into bowl and toss with fish sauce, sugar, red chili and lime juice, then set aside to marinate. Pat scallops dry and trim side muscle if present. Heat large skillet over high heat. Add butter to pan. Using brush, making sure the bottom of the pan is fully coated in butter, then gently add scallops. Leave them to cook for 2 minutes. Turn carefully with tongs and cook another 2 minutes on other side. Remove from heat. Serve with cucumber salad. Top with chopped cilantro.