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
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.

Black Bean Citrus Salad

Corn is just overflowing at our farmer’s market.  This summer we’ve been trying to eat mostly fresh ingredients (lots and lots of tomatoes!), and corn is a summer-must-eat on my list.  So when I was browsing the Eat, Live, Run blog, I noticed Jenna posted a great lunch salad and it had corn- I was excited.

Naturally, I assumed you’d have to cook the corn, and then add it to the salad.  Boy, was I wrong!  Yes, you can eat raw corn- I never knew that.  And it’s so delicious, clearly I’ve been missing out.

If you’re like me, you might ask how this is possible.  What you have to do is peel of the corn husks, peel of the silks (the hairy stuff) and wash the corn.  Cut off an inch off of the pointy side of the corn, so you can set it down on a flat surface.  Grasp the stalk end holding it vertically over a cutting board, and carefully slice downward over the cob cutting off the kernels.

Great salad that incorporates the fresh vegetables available this month, and it’s very healthy!

Black Bean Citrus Salad with Quinoa
Adapted from: Eat, Live, Run

1 cup quinoa, uncooked
2 15oz cans of black beans, drained and rinsed
1/2 red onion, diced
1 large grapefruit, divided into segments & chopped
1 red bell pepper, chopped
3 ears of fresh corn, kernels chopped off
1 jalapeño, optional
1/4 cup cilantro, chopped
juice of 2 limes
3 tbsp olive oil
1/2 tsp salt
1 large avocado, diced

Cook quinoa per package directions.  Once cooked and cooled, add to a large bowl.

Into the bowl, add the: black beans, red onion, grapefruit segments, bell pepper, corn kernels, jalapeño and cilantro.  Toss well to combine.

In a small bowl whisk together the lime juice, olive oil and salt.  Pour dressing into the bowl, and toss well to combine.

Once you divide the salad over bowls or plates to serve, top off with avocado pieces.