Coral Sea Scallops with Daikon and Grapefruit Pan Relish
The pinkish tones of the scallop glaze and the browner look of cooked grapefruit segments suggest a coral reef. For a buffet, you can double or triple this recipe and purchase already cleaned grapefruit segments. Or large oranges can be used.
Cut away a thin slice from the bottoms and tops of the grapefruits. Set on a flat side on the work surface and—following the curve of the skin, pull the peel and white pith away from the membrane. Holding the fruit over a bowl, use a paring knife to cut along both sides of each segment to release them. Reserve the segments. Squeeze the juice from the membrane into a measuring cup. Juice all the fruit to get 1-1/2 cups of juice.
In a medium saucepan coated with Teflon® non-stick, combine the juice, honey, and red pepper flakes, bringing to a boil until it turns syrupy. Stir now and then. When the mixture reduces to 1/4 cup or so, remove 2 tablespoons of it and set aside for cooking later with the scallops. Add 1 cup of the grapefruit segments to the pan with the remaining glaze and cook over medium heat until the segments have broken down and the sauce has thickened, about 15 minutes. Set aside.
Brush the scallops with the 2 tablespoons of reserved glaze. Cook about 4 minutes per side over medium heat in a skillet coated with Teflon® non-stick. Scallops should look golden and glazed.
Place the grapefruit relish on a plate and serve with a scallop on top. Garnish with julienne of daikon radish and green onion.