Tuesday, January 01, 2013

Scallops with Fennel and Grapefruit


Wednesday 19 December
Whenever we spend the day shopping at Jungle Jim's (and it does take a whole day), we make sure to bring home one of their fish specials for that night's dinner.  In this case, it was ten giant dry scallops.


We salted and patted them with fresh lemon thyme, then seared them in a hot pan, but it seemed they were not getting enough BTUs from our old Jenn-Air.  Still, they were pretty good with some of our last garden fennel (Dora will miss it) braised in butter and wine, topped with fresh grapefruit sections, on the side.

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