This is a very simple first course or light lunch that takes advantage of fresh grapefruit and asparagus.
And scallops and pancetta.
Scallops with Asparagus
- 12 scallops
- 1 bunch asparagus
- 3 slices pancetta cut into thin strips
- 1-2 large ruby red grapefruit
- 1/4 cup white wine
- 4 tbsp butter
- 1/8 cup olive oil
Cut grapefruit into slices and remove the membranes. Juice enough for 1/4 cup liquid and reserve the remaining slices. Cook asparagus in boiling salted water until just tender, about 75 seconds. Drain and dunk in ice water to stop cooking. Mix juice and oil in a bowl and toss with cooked asparagus. On four plates divide the asparagus equally. Cook pancetta in a frying pan until crisp and then remove and drain on paper towels. Add butter to frying pan and melt over medium heat. Sear scallops on both sides until browned, but still raw in the center, about three minutes per side. Remove scallops from pan. Pour asparagus marinade into frying pan and turn heat to high. Deglaze pan and reduce sauce by half. Arrange three scallops on top of asparagus and place two slices grapefruit on each side. Pour pan sauce over fish and top with crispy pancetta.