16 fresh diver sea scallops
citrus/vanilla powder (recipe below)
4 heads Belgian endive, core removed and leaves julienned
3 T olive oil
3 T butter
2 bunches mache
2 ruby red grapefruit, supremed, juice reserved
salt and pepper
1 t sugar
beurre blanc (recipe below)
Season scallops with salt and cracked black pepper. Sear in a hot pan with the olive oil until golden on one side. Before turning over, sprinkle generously with the citrus powder on each side. Cook until medium rare. Set aside to keep warm.
Heat butter until bubbling in separate pan. Add endive, season with salt and pepper. Cook over high heat until wilted. Add teaspoon of sugar and sauté until caramelized.
In 8 bowls, evenly distribute endive. Place 2 scallops in each bowl with a few grapefruit sections. Garnish with chiffonade of mint, a small bouquet of mache and a generous spoonful of beurre blanc.
Citrus Vanilla Powder
1 vanilla bean, split
2 star anise
1/4 t cardamom pods
1/8 t cayenne pepper
1/4 t fennel seeds
peel (no pith) of: 2 grapefruit, 2 oranges, 2 lemons, 2 limes
Place all items on cookie sheet with sides. Let dry for 2 days. Grind in spice grinder until a fine powder.
2 T grapefruit juice
2 T white wine
1 t minched shallot
2 T heavy cream
1/2 lb soft butter
Reduce grapefruit & wine in small saucepot with shallots until 1tablespoon of liquid remains. Add heavy cream and bring to boil. Remove fron heat and slowly whisk in soft butter until sauce is emulsified. Season to taste with salt and white pepper.
This recipe was provided to us by Chef Carrie Nahabedian, chef-owner of Chicago-based Naha restaurant and 2008 winner of the James Beard “Best Chef, Great Lakes” award. In 2009, Chef Nahabedian was inducted into the Chef’s Hall of Fame.