Anne Burrell’s Seared Scallops with Fennel and Grapefruit
In this delightful recipe, Chef Anne Burrell shares her culinary expertise as she guides you through making a stunning dish of Seared Scallops with Fennel and Grapefruit. Fusing the salty sweetness of perfectly seared scallops with the bright, citrusy notes of pink grapefruit creates a symphony of flavors on your plate.
A Culinary Tribute
This season of Worst Cooks in America holds special significance as it features Anne Burrell before her untimely passing. Her passion for teaching and love for food is evident throughout the episode, and fans are encouraged to celebrate her culinary legacy through this vibrant dish.
Recipe Overview
Level:
Easy
Total Time:
30 minutes
Active Time:
30 minutes
Yield:
4 servings
Ingredients
- 3 pink grapefruits
- 12 large scallops, muscle removed
- Extra-virgin olive oil, for the pan
- Kosher salt
- 2 cloves garlic
- 1 bulb fennel, shaved on a mandolin
- 2 sprigs rosemary, minced finely
- Pinch crushed red pepper
- 1 shallot, minced
- 1 tablespoon heavy cream
- 8 tablespoons cold butter, cut into pats
- 1/4 cup chives, sliced very thin, plus 4 whole chives
Cooking Instructions
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Supreme the Grapefruit: Begin by removing the top and bottom of two grapefruits. Carefully slice off the skin and pith, then separate the segments from the membranes, reserving 12 segments for garnish and dicing the remainder. Extract juice from the membranes using a strainer and set aside.
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Prepare the Scallops: Using a utility knife, lightly score the top surfaces of the scallops with a grid pattern. Heat a large stainless-steel pan with olive oil over high heat.
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Sear the Scallops: Pat the scallops dry and season with kosher salt. Once the oil is hot and shimmering, add the scallops scored-side down. Sear for 3-4 minutes until golden brown, flip, and cook for another 1-2 minutes. Transfer to a sheet tray.
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Sauté the Fennel: Discard excess oil from the pan. Add a drizzle of olive oil and toss in smashed garlic cloves. Sauté until golden, about 3-5 minutes, then remove the garlic. Add the shaved fennel, rosemary, crushed red pepper, and a pinch of salt; sauté until softened. Stir in the diced grapefruit and cook for an additional minute before setting aside.
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Make the Beurre Blanc: In a different pan, heat a drizzle of olive oil and add the minced shallot with salt. Sauté until translucent (3-5 minutes), then pour in the grapefruit juice and zest, bringing to a boil. Lower the heat and simmer until thickened (3-5 minutes). Stir in the cream, then gradually add the cold butter, swirling to incorporate.
- Plate the Dish: Place sautéed fennel on each plate, followed by three scallops. Garnish each scallop with a grapefruit segment and a piece of chive. Spoon the grapefruit beurre blanc artfully around the plate.
Final Notes
Anne Burrell’s Seared Scallops with Fennel and Grapefruit isn’t just a dish; it’s a celebration of flavors and the joy of cooking. This meal can elevate any dinner occasion, offering a taste of sophistication with a nod to comforting simplicity. Perfect for special gatherings or a cozy night in, this recipe is sure to impress and delight your guests. Enjoy the process and savor every bite!
Watch the video by Food Network
Video “Anne Burrell's Seared Scallops with Fennel and Grapefruit | Worst Cooks in America | Food Network” was uploaded on 08/02/2025 to Youtube Channel Food Network