{"id":41041,"date":"2012-06-30T15:50:00","date_gmt":"2012-06-30T15:50:00","guid":{"rendered":"https:\/\/www.halegroves.com\/blog\/recipe\/tropical-ginger-citrus-scallops\/"},"modified":"2022-02-11T12:02:37","modified_gmt":"2022-02-11T12:02:37","slug":"tropical-ginger-citrus-scallops","status":"publish","type":"cuisine-recipe","link":"https:\/\/www.halegroves.com\/blog\/recipe\/tropical-ginger-citrus-scallops\/","title":{"rendered":"Tropical Ginger Citrus Scallops Recipe"},"content":{"rendered":"<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">INGREDIENTS<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">2 teaspoons cornstarch<br \/>  1\/4 cup water<br \/>  2 tablespoons chopped fresh ginger, divided<br \/>  1\/8 cup chopped shallots<br \/>  1 1\/2 tablespoon chopped garlic, divided<br \/>  1\/2 cup chopped almonds, divided(2oz.)<br \/>  3 tablespoons butter, divided<br \/>  1 1\/4 cup dry white wine, divided<br \/>  1\/8 cup honey<br \/>  1 quart <span style=\"color: #ffcc00\">Hale grapefruit juice<br \/>  <\/span>1\/4 cup all purpose flour<br \/>  1\/4 teaspoon salt<br \/>  1\/4 teaspoon ground black pepper<br \/>  2 1\/4 lbs. sea scallops<br \/>  1 1\/2 cups sliced red bell pepper, 1\/8 inch (4 1\/2 oz)<br \/>  as needed <span style=\"color: #ffcc00\">Hale grapefruit sections<br \/>  <\/span>3\/8 cup sliced scallions, 1\/8 inch, divided<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: medium\"><span style=\"color: #ff9900\">PREPARATION<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">To prepare the ginger sauce, combine the cornstarch with 1\/4 cup of water, mix well and reserve. Combine the ginger, shallots, garlic and almonds in a food processor and puree until finely chopped; reserve. Brown 2\/3 tablespoon of butter in a saucepan over medium heat, add the ginger puree and saute&acute; until the nuts are lightly browned. Deglaze with 1\/2 cup of white wine, reduce by half, add the honey and the Hale grapefruit juice and bring to a boil. Blend in the reserved cornstarch slurry, return to a boil, simmer for two minutes, strain and hold, or cool, cover and refrigerate.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">To prepare each portion, combine the flour and salt and pepper; reserve. Dry 6 oz. of scallops, dredge them in the seasoned flour and shake off any excess. In a hot saute&acute; pan, heat 1 tablespoon of olive oil, arrange the scallops in the pan, leaving 1\/2 inch between each. Saute&acute; for 2 minutes on each side, remove from the pan and keep warm. Add 1\/4 cup of sliced red pepper, saute&acute; for 1 minute and deglaze the pan with 1 oz of wine. Add 1\/2 cup of the Tropical Ginger Sauce, bring to a boil quickly, add 1 tablespoon of scallions and adjust the seasoning. For each portion, top the scallops with the sauce and 1\/3 cup of Hale grapefruit sections.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">Garnish with 1 tablespoon of sliced scallions.<\/span><\/span><\/p>\n<p><span style=\"font-family: Tahoma\"><span style=\"font-size: small\">YIELD: 6 servings.<\/span><\/span><\/p>\n","protected":false},"author":1,"featured_media":31333,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","tags":[],"cuisine-recipe-category":[61],"cuisine-recipe-course":[],"cuisine-recipe-cuisine":[],"class_list":["post-41041","cuisine-recipe","type-cuisine-recipe","status-publish","has-post-thumbnail","hentry","cuisine-recipe-category-entree"],"acf":[],"_links":{"self":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe\/41041","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe"}],"about":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/types\/cuisine-recipe"}],"author":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/comments?post=41041"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media\/31333"}],"wp:attachment":[{"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/media?parent=41041"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/tags?post=41041"},{"taxonomy":"cuisine-recipe-category","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-category?post=41041"},{"taxonomy":"cuisine-recipe-course","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-course?post=41041"},{"taxonomy":"cuisine-recipe-cuisine","embeddable":true,"href":"https:\/\/blog2.halegroves.com\/wp-json\/wp\/v2\/cuisine-recipe-cuisine?post=41041"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}