Scallop, Brown Butter, Pink Grapefruit And Tarragon Canape Recipe

Cooking Directions

• STEP 1.Start by patting the scallops dry with a paper towel and seasoning them with salt and pepper.
• STEP 2.Heat a large skillet over medium-high heat and add the butter. Cook until the butter starts to brown and develop a nutty aroma, about 2-3 minutes.
• STEP 3.Add the scallops to the skillet and cook for 2-3 minutes on each side, until they are golden brown and cooked through.
• STEP 4.Remove the scallops from the skillet and set aside. Add the grapefruit segments to the skillet and cook for 1-2 minutes, just until they are warmed through.
• STEP 5.To assemble the canapes, place a scallop on a small slice of baguette or cracker. Top with a spoonful of the brown butter sauce and a few grapefruit segments. Garnish with fresh tarragon leaves.
• STEP 6.Serve the canapes immediately, while the scallops are still warm. They can be stored in an airtight container in the refrigerator for up to 1 day.
• STEP 7.To serve, bring the canapes to room temperature and garnish with fresh tarragon leaves.

Cooking Tips

• Make sure to dry the scallops thoroughly before cooking to ensure a nice sear.
• Be careful not to overcook the scallops, as they can become tough and rubbery.
• If you can't find pink grapefruit, you can substitute with another citrus fruit like orange or blood orange.

Storage and Serving

• These canapes are best served immediately while the scallops are still warm.
• If you need to make them ahead of time, store the assembled canapes in an airtight container in the refrigerator for up to 1 day.
• To serve, bring the canapes to room temperature and garnish with fresh tarragon leaves.