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Grapefruit Beurre Blanc Recipephoto

My Destination Dish recipe for the month of Febuary is Grapefruit Beurre Blanc with Citrus Crusted Scallops, Brulee of Red Grapefruit, and Citrus Quinoa Salad. Visit The Cascade Dining Room at Skamania Lodge to try this delicious grapfruit dish or try it at home using my recipe below.

Recipe:

  • ¼ cup white wine
  • 1 shallot minced
  • ¼ cup grapefruit juice
  • ¼ cup unsalted butter
  • ¼ cup heavy cream

1. Add shallots, half butter and sauté over med heat, 10 minutes, add wine and grapefruit and reduce to half, add heavy cream cook 10 minutes, whisk in butter, hold at room temp

2. Zest 1 grapefruit mix with 2 tbl spoon oil salt and pepper to taste, rub on scallop, place in hot pan allowing to brown on one side about 2 minutes, and flip to cook other side 2 minutes. Hold 1 small roma tomato seeded and small diced, ¼ cucumber peeled and small diced, ¼ grapefruit seeded and chopped ¼ white balsamic vinegar, ¼ cup salad oil, and 1 cup cooked quinoa.  Mix together add salt and pepper to taste

3. 1 grapefruit peeled and carefully remove 3 sections no seeds, sprinkle sugar on each section and using blow torch caramelized the sugar

Plate
Using a pastry brush, brush across the plate with the beurre blanc, place a spoon full of quinoa salad on middle of plate, place 2 scallops on top of salad, and then place the brule sections on top of scallops



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