Recipes

Salty Dog Recipe with Pan Seared Scallops

Ingredients

  • 20 oz. (300 ml) Florida Grapefruit Juice
  • 6 oz. Florida Grapefruit zest
  • Gin
  • Salt for the rim
  • 4 each Highball glass

Scallop

  • 1/2 cup (120 ml) Florida Orange Juice, reduced to 2 tablespoons
  • 1 tablespoon Olive oil
  • 4 each U-10 Scallops
  • 1/4 teaspoons Sea salt

Instruction

Combine the grapefruit juice and gin in a shaker. Rim each highball with salt and grapefruit zest. Pour mixture evenly into the 4 glasses.

In a sauté pan over high heat, add 1 tablespoons olive oil. When it starts to smoke, add the scallops. Cook until golden brown, turn, reduce the flame to medium, and baste with the reduced orange juice. When fully cooked, baste one more time and sprinkle with sea salt. Skewer and serve over the drink.

Ingredients

  • 20 oz. (300 ml) Florida Grapefruit Juice
  • 6 oz. Florida Grapefruit zest
  • Gin
  • Salt for the rim
  • 4 each Highball glass

Scallop

  • 1/2 cup (120 ml) Florida Orange Juice, reduced to 2 tablespoons
  • 1 tablespoon Olive oil
  • 4 each U-10 Scallops
  • 1/4 teaspoons Sea salt

Preparation

Combine the grapefruit juice and gin in a shaker. Rim each highball with salt and grapefruit zest. Pour mixture evenly into the 4 glasses.

In a sauté pan over high heat, add 1 tablespoons olive oil. When it starts to smoke, add the scallops. Cook until golden brown, turn, reduce the flame to medium, and baste with the reduced orange juice. When fully cooked, baste one more time and sprinkle with sea salt. Skewer and serve over the drink.

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