Panela-Coated Scallops With Jicama, Grapefruit, Mojo

Recipe Ingredients

1 cup	237ml	Ruby Red grapefruit juice
4		Garlic cloves - roasted
1 cup	237ml	Olive oil - plus
		Extra for searing
1 teaspoon	5ml	Grapefruit zest
1 teaspoon	5ml	Red onion - cut small dice (small)
1 teaspoon	5ml	Jicama - cut small dice (medium)
2		Grapefruits - segmented, and
		Cut into small dice
1 lb	454g / 16oz	Scallops - cleaned
1 tablespoon	15ml	Balsamic vinegar
3 tablespoons	45ml	Worcestershire sauce
4 tablespoons	60ml	Grated panela
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine grapefruit juice, roasted garlic, olive oil and zest in a blender. Season with salt and pepper. Puree; this is the mojo.

Combine red onions, jicama, and grapefruit segments and dress with the mojo. Taste and adjust the seasonings. Set aside.

In a saute pan, heat a little oil over high heat. Season scallops with salt and pepper. When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside.

Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela. Cook until thick and syrupy. Add scallops back to the pan and pour over jicama and grapefruit salsa.

Divide the scallops and salsa onto 4 plates.

This recipe yields 4 servings.

Source:
MELTING POT with Alex Garcia - (Show # MP-1B72) - from the TV FOOD NETWORK

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