Alinea-Inspired Seared Scallops with Bright Citrus Medley

Instructions

1. 1

   Prepare Citrus: Using a sharp knife, carefully supreme (segment) the grapefruit and orange over a bowl to catch any juices. Remove any white pith or seeds. Set segments aside. Squeeze 1 tablespoon of juice from the lemon into a small bowl, and zest about 1/2 teaspoon into the same bowl.

2. 2

   Make Lemon Vinaigrette: To the lemon juice and zest, add the finely minced shallot, 2 tablespoons of olive oil, and the honey (if using). Whisk well to combine. Season with a pinch of salt and pepper. Set aside.

3. 3

   Prepare Scallops: Pat the scallops very dry with paper towels. This is crucial for a good sear. Season both sides generously with salt and freshly ground black pepper.

4. 4

   Sear Scallops: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until very hot, almost smoking. Add about 1 tablespoon of olive oil to the pan. Carefully place the scallops in the pan, ensuring not to overcrowd it (cook in batches if necessary).

5. 5

   Finish Sear: Cook undisturbed for 2-3 minutes until a deep golden-brown crust forms. Add the butter to the pan. Flip the scallops and cook for another 1-2 minutes, spooning the melted butter over them as they cook. Scallops should be opaque throughout but still tender.

6. 6

   Plate: Divide the citrus segments between two plates. Arrange the seared scallops artfully among the citrus. Drizzle the lemon vinaigrette generously over the scallops and citrus. Garnish with fresh chopped chives. Serve immediately.