Citrus Bay Scallops with Yuzu Jam and Grapefruit

Citrus Yuzu Grapefruit Scallop Salad
I’ve always looked down at the bay scallop, unfairly comparing it to the beautiful bivalve that is the sea scallop. Smaller in size and easier than hell to overcook, I avoided the bay scallop for years. It always seems odd to be intimidated by an ingredient, but there I was — scared and unwilling to give the little guy a try. But with a size perfect for a bright and refreshing summer salad, I couldn’t resist the urge to toss them in butter and cover them in citrus. And that is how Yuzu Grapefruit Scallops were born.

Ok, so that sounds a little dramatic, but I’m actually being honest. I’m still getting my feet under me as far as cooking seafood is concerned, and bay scallops were never on my agenda. I just knew that I would turn them into little rubber balls, ruining whatever dish I was planning on making. But I wanted to create a summer salad that was crisp and refreshing, and thought that the small size would be a better match than the large (and potentially overwhelming) sea scallop. So I decided to jump in, and I’m glad that I did. Yes, I overcooked a few of them. But if the worst thing that is happening on your dish is an overcooked bay scallop, you’re still in for a delicious dish. 
I wanted to bring out some of the sweetness in the scallops, but in a more unusual way. We’ve had Yuzu Jam sitting in our pantry for a few months now, unopened. I had tasted it at a store and fell in love with the sweet and sour flavor profile, but wasn’t sure what I wanted to do with it. Pairing it with the bite of the grapefruit really brings out the best in the scallops, highlighting the sweetness by both adding to and contrasting with it.
I think that’s part of the culinary journey that I’m on. I know, everyone is on some kind of ‘journey’, and it’s really fucking annoying, but it really is the best way to describe what I’m doing with this blog. I’m tired of using recipes created by others as a crutch to try new ingredients, new flavor profiles, new techniques. It’s ok to try a new ingredient and risk messing up a new dish. It’s the best way to learn — and, honestly, the most fun way to enjoy your time in the kitchen.
Citrus Yuzu Grapefruit Scallop Salad
So give this recipe a try and let me know what you think. If you don’t have access to/don’t feel like buying Yuzu Jam, up the lemon juice and sugar content of the sauce. Don’t worry about trying to match it exactly – just make sure that your providing both the sweet and the sour to the dish through the sauce, Yuzu or no Yuzu.
Citrus Bay Scallops with Yuzu Jam and Grapefruit
A refreshing, bright summer salad.
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487 calories
59 g
88 g
24 g
17 g
15 g
560 g
769 g
30 g
1 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 487
Calories from Fat 214
% Daily Value *
Total Fat 24g
Saturated Fat 15g
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 88mg
Sodium 769mg
Total Carbohydrates 59g
Dietary Fiber 9g
Sugars 30g
Protein 17g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/4 Pound Bay Scallops
  2. 1 Jumbo Grapefruit, cut into supremes
  3. 1 tsp Mint - Schiffonade
  4. 1 Lemon - Zest and Juice
  5. 1 Lime
  6. 1 TBS Yuzu Jam (1 tsp sugar and 1 TBS of lemon juice if no jam)
  7. 1 Shallot
  8. 2 TBS Butter
  9. Chili Flakes
  10. Salt
  11. Finishing Salt
Make the Dressing
  1. 1. Combine Yuzu Jam, juice of 1 Lime, and juice of 1/2 lemon in a small bowl.
  2. 2. Whisk to combine, then set aside.
For the Rest
  1. 1. Clean the scallops by making sure the small tendon-like piece is pulled completely off of the flesh. Rinse scallops in cold water and dry with a paper towel.
  2. 2. Melt butter in large saucepan over medium/high heat.
  3. 3. While waiting for your butter to melt and pan to preheat, supreme/segment your grapefruit if you haven't done so already.
  4. 4. When pan comes to temperature, dump in your bay scallops and fry them, without touching them, for 30-60 seconds, depending on the heat of your pan -- we want this to be golden brown.
  5. 5. Stir/flip the scallops on the other side and cook for another 30-60 seconds.
  6. 6. Add shallots into pan and stir.
  7. 7. Deglaze pan with remaining lemon juice and stir to release the pan fond.
  8. 8. Time to plate! Place scallops down on plate, add grapefruit, sprinkle mint and lemon zest, and drizzle with sauce.
  9. 9. Enjoy!
  1. Mise en place is very important for this recipe. It's best to have everything prepared ahead of time -- the grapefruit supremes, the lemon zest, the sauce -- before you begin cooking the scallops. This is a quick dish and a quick cook, so you need to move fast to ensure you don't overcook the scallops.
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