Food Matters Project #40: Spicy Grapefruit Scallops with Arugula

Apologies for the little delay here with our Food Matters Project post! We’ve been focusing on house projects: adding a screen door, a composter for the backyard, and we also made a new batch of beer. It was a productive and relaxing weekend- those are the best (best of both worlds). And during some down time, we made this weeks dish!

This week’s host is Camilla, of Culinary Adventures with Camilla. Check our her version: Shrimp-Grapefruit Stirfry with Fennel. This was a great recipe from the Food Matters Cookbook, something I probably would not have chosen, but now I’m glad I tried this flavor profile. Take a peek what other Food Matters Project participants did here.

When my parents were visiting us a couple of weekends ago we were talking about scallops. The first time my parents met Sam, we took them to Zaytinya– a José Andrés restaurant, specializing in Turkish, Greek and Lebanese dishes. When my parents were choosing their orders, Sam insisted that they try the scallops with a yogurt-dill sauce and sugar snap peas. My Dad was a bit hesitant at first, but did order this dish- and he loved it. He loved it so much, that while my parents were visiting, my Dad mentioned that those were the best scallops he every had- nothing has compared in the last 3 years!

Since that conversation, we’ve been craving scallops and decided to swap the shrimp for them in this recipe. There are a few changes as well- no fennel, it’s not my favorite, and we added more heat. And rather than serving it over rice, per Mark Bittman’s suggestion, we opted for a salad option, and served it over a bed of arugula.

Spicy Grapefruit Scallops with Arugula

Spicy Grapefruit Scallops with Arugula
Adapted from: Food Matters Cookbook (page 449)
Servings: 2

Since Sam was in charge of this dish, it was a bit spicy with 2 habañeros. We recognize that not everyone has that kind of a pallet. Instead, I would recommend one of the following choices: 1) using only 1 habañero; 2) using jalapeño(s)- you can even deseed them; or 3) using regular peppers, red would show up beautifully in this. Feel free to serve this over pasta or rice.

3 tbsp olive oil
2 habañeros, finely chopped
1 tbsp minced ginger
3 green onions, finely chopped
4 garlic cloves, minced
1 tbsp soy sauce
juice of 1 lime
2 grapefruits, peeled, segmented and chopped (juice included)
1 lb fresh scallops
1/2 tsp salt
1/4 tsp pepper

Coat a pan in olive oil and bring to medium-high heat. Add the habañero, ginger, green onions, and garlic. Allow them all the sweat for about 2 minutes. Then add the soy sauce, lime juice, and grapefruit- sauté for an additional 3 minutes. Finally, add the scallops and sprinkle with salt and pepper. Sauté for approximately 3 minutes on each side. Then remove from heat, serve scallops and sauce over a bed of arugula.

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8 responses to “Food Matters Project #40: Spicy Grapefruit Scallops with Arugula

  1. I’m so glad you had a chance to make this Evi! I had planned on using scallops as well but made a last minute change when the swordfish looked amazing at the harbor. I had a pleasant surprise with the flavor combo!

    • I haven’t had swordfish in a while, and between your and Meg’s salmon I think I’m going to have to add more fish into our dishes. Now that we have a grill, I feel like it’s so much easier to make it! Sorry about the late posting- slacking here! =)

  2. FledglingFoodie

    The house projects sound like so much fun! We had a composter when we lived in our last place where we had a back patio, but there’s no place to keep it here. Add that to the list of things a yard is good for…

    I’m with Sam on the spiciness. This sounds delicious over arugula!

    • Haha, well this is my first composter and we’ll see how it goes. So far it’s still really exciting to be able to drop all the “extras” into the bin after making dishes, or pulling weeds in the yard. If it ever turns into something, I’ll share the love with my compost if anyone needs it on their plants!

      • FledglingFoodie

        I only had mine for less than a year and I never really turned it into anything, but it was really nice to have something productive to do with kitchen scraps. We produced very little trash while we had it. I freecycled it when we moved and was shocked at how many people wanted it!

  3. Pingback: The Food Matters Project | Fifthfloorkitchen's Blog

  4. Popping in here to say that this is our third year of composting and when we opened it we had the most amazing rich soil and filled with worms. Best year yet! Never had the worms before!

  5. Pingback: Food Matters Project Wrap-Up | Fifthfloorkitchen's Blog

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