Salty Dog with Pan Seared Scallops
Ingredients
20 oz. Florida Grapefruit Juice
6 oz. Florida Grapefruit zest
Gin
Salt for the rim
4 each Highball glass
1 tablespoon Olive oil
4 each U-10 Scallops
1/4 teaspoons Sea salt
6 oz. Florida Grapefruit zest
Gin
Salt for the rim
4 each Highball glass
Scallop:
1/2 cup Florida Orange Juice, reduced to 2 tablespoons1 tablespoon Olive oil
4 each U-10 Scallops
1/4 teaspoons Sea salt
Preparation
1. Combine the grapefruit juice and gin in a shaker. Rim each highball with salt and grapefruit zest. Pour mixture evenly into the 4 glasses.
2. 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.