Smoked Scallop, Arugula and Cucumber Salad with Grapefruit Viognier Vinaigrette

A recipe from Zynodoa, Staunton

Photo by Sera Petras

Smoked Scallop, Arugula and Cucumber Salad with Grapefruit Viognier Vinaigrette

8 scallops, approximately 2 ounces each

4 large grapefruits

1 egg

4 ounces baby arugula, cleaned and picked

750 ml bottle Viognier (we use Michael Shaps)

2 English cucumbers peeled, seeded and cut into   2-inch lengths

1 pint sugar

4 pints water

1 shallot, finely diced

1 pint good white wine vinegar

1 pint light olive oil or grape seed oil

salt and pepper to taste

Chef’s note: If you don’t have access to a smoker, then grilling will impart almost the same flavor.

Peel grapefruit and remove the pith. Slice peels lengthwise and cover with one pint of water in heavy pot. Heat to boiling and drain. Repeat process two more times to remove bitterness in the peels. The fourth time, add sugar to water and simmer for one hour. Set aside.

While you are cooking the zest, juice three of the grapefruits, combine with Viognier in a heavy pot, and reduce on medium heat until you have about 3 ounces by volume liquid. Set aside and cool to room temperature.

While that is cooking, peel and segment the remaining grapefruit, slicing between the white segment lines so that only fruit segments remain (no white pith).

Prepare smoker. Season scallops with salt and ground black pepper, put in smoker. At Zynodoa, we smoke in a pressure smoker for three minutes. Do not cook all the way through, as there will be a second cooking to caramelize. Remove scallops from smoker and place in refrigerator.

Slice cucumbers lengthwise, about 1/8 inch thick, making sure to avoid seeds. In a bowl or dish, cover cucumber slices with vinegar and shallots, and season with salt and pepper.

In a blender, thoroughly mix Viognier grapefruit reduction and egg. Drizzle in oil until emulsion is thick enough to coat the back of a spoon. Season with salt and pepper to taste. Reserve.

Heat a cast iron skillet over medium high heat. Add a light coat of oil and sear scallops on both sides until caramel in color, adjusting heat as necessary.

To plate, spread vinaigrette on the bottom of each plate. In a large bowl, mix arugula and candied grapefruit zest. Toss in a small amount of oil to coat leaves. Drizzle some of the syrup (made during the grapefruit zesting process) on leaves as well. Place cucumbers, arugula, grapefruit segments and scallops onto each plate.

Serves 4 as an appetizer.

Zynodoa.com


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