Home >Recipes >Toasted Spice Rub Scallops with Citrus Salad

Serves: 4

• 1 large grapefruit
• 2 large navel oranges
• 1 1/2 tbsp NapaStyle Toasted Spice Rub
• 12 pc. jumbo day boat scallops
• 1/4 cup extra virgin olive oil
• 1/2 cup dry white wine
• 2 tbsp unsalted butter, softened
• 1 bunch watercress
• gray salt and black pepper to taste

• Toasted Spice Rub:
• 1/4 cup fennel seeds
• 1 tbsp coriander seeds
• 1 tbsp peppercorns
• 1 1/2 tsp red pepper flakes
• 1/4 cup (1 oz) pure California chili powder
• 2 tbsp kosher salt
• 2 tbsp ground cinnamon

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Preheat oven to 200°F.

Carefully cut the skin and white pith off of the grapefruit and oranges. Segment the fruits over a bowl to catch both the segments and the juices. Squeeze the cores to extract any extra juice. Stir in two tbsp of the olive oil then season with Gray salt and pepper. Reserve.

Evenly sprinkle the spice rub on one side of each scallop. In large frying pan or skillet, add the remaining olive oil and heat until smoking on medium-high heat. Place the scallops in the hot oil, seasoned side down and cook until well caramelized, about four minutes. Carefully turn each scallop and continue to cook another two or three minutes until slightly firm to the touch.

Remove to a platter and hold warm in the oven. Pour off any residual oil in the pan then add the wine. Adjust heat so the wine simmers until reduced by half. Turn off the heat then swirl in the butter. Spoon the sauce in a circle on each of four serving plates. Place three scallops on each dish leaving room in the center for the salad. Toss the watercress with a little citrus vinaigrette then spoon the remaining fruit over the scallops.

Place a cluster of watercress in the center of each dish. Serve immediately.

For the spice rub:

Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt and cinnamon, and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper and chili flakes. Pour into a bowl and toss with the remaining ingredients.