"Just wanted to let you know that I had a fabulous time at your school. Maynard and Benedict were great fun to spend time with as well as being excellent Chefs and teachers. I will be recommending the school to anyone who appreciates fine cooking and presentation and wants a total hands-on approach.!"

Tania Kane
Sep 2006

Walnut Grove Recipes

Seared Scallops with caramelized Pink Grapefruit dressing

Serves 2

  • 60ml honey
  • 90 ml tarragon vinegar
  • 90ml pink grapefruit juice
  • 1 pink grapefruit
  • black pepper
  • 6 King scallops
  • 1 tbsp olive oil for frying
  • knob of butter
  • chervil for garnish


1.Boil the honey in a small saucepan until it is the colour of caramel. Add vinegar and grapefruit juice and bring to the boil. Boil it until it is reduced to half the quantity.

2. Peel the grapefruit making sure that you remove all the white pith so that the flesh of the grapefruit is exposed. Carefully cut the segments out to use as a garnish, so that you have 4 segments for each plate.

3. Season the scallops with salt and pepper, and preheat a nonstick frying pan until it is very hot. Add a little olive oil then add the scallops. Fry for 1 minute on one side, then turn over, add a little butter and cook for another minute or until just cooked through (springy but not tough).

4 .Carefully place the scallops on the plate and arrange the pink grapefruit segments in between. Dress the scallops with the caramel sauce. Garnish with chervil.

Serving Suggestions

The success of any scallop dish is cooking the scallops correctly - if you are unsure of when your scallops are cooked to perfection sometimes it is a good idea to buy and cook an extra one, so that you can cut it open to check how cooked it is. Before placing the cooked scallop on the plate, just dab the bottom of them on a paper towel to absorb any unwanted grease, which will ensure clean presentation.

Advanced Preparation

The scallops can be prepared in advance (i.e. removing the roe and the piece of mussel on the edge of the scallop to leave just pure white scallop meat.) The sauce can also be made in advance as well as the grapefruit segments, so that all you need to do it cook the scallops and plate up just before serving.

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