Ned Bell, Executive Chef/General Manager of the Okanagan’s new Naramata Inn, Founder of Chefs for Oceans, and Ocean Wise Ambassador is a passionate supporter of sustainable seafood who encourages us all to understand the importance of a healthy ocean. On World Oceans Day he shares his recipe for Roasted Great Bear Scallops with Grapefruit, Brown Butter & Thyme to celebrate our oceans and all its bounty. Our friends at Okanagan Crush pad join us in a toast with their perfectly paired Haywire Secrest Mountain Vineyard Chardonnay 2018!
Melt the butter in a small saucepan over low heat. Add the thyme (or rosemary). Allow the butter to gently simmer forabout 5 minutes or until the milk solids turn golden brown and fall to the bottom of the pan.
Meanwhile, use a sharp knife to cut the peel and white pith off the grapefruit (or pomelo). Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.
If the abductor muscle (a little flap) is still on the side of the scallops, remove it. (It toughens when cooked.)
Heat a heavy-bottomed skillet over medium-high heat for 1 to 2 minutes. Add 2 tablespoons of the brown butter (aim to use the clarified liquid, not the brown bits). Pat the scallops dry and add to the pan, making sure not to crowd them (cook them in batches if necessary). Allow to sear undisturbed for about 2 minutes or until browned. Season with salt and pepper, flip the scallops over, and add the remaining brown butter, this time making sure to add all the brown bits. Add 2 tablespoons of the grapefruit (or pomelo) juice. Allow the scallops to sear for another 2 minutes on the other side or until browned, basting them with the liquid in the pan.
Divide the watercress among 4 plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with flaked sea salt.
Adapted from the recipe created by Ned Bell as featured in Lure
Recipe copyright ©2017 by Ned Bell. All rights reserved. Featured with permission.
Photo by Kevin Clark