Scallop Crudo with Grapefruit Coulis

2 Servings | 10-minute Prep Time | 10-minute Cook Time | 10-minute Rest Time

1 Red or Pink Grapefruit

1 Tbsp. Corn Starch

1 Tbsp. Water

1 Tbsp. Granulated Sugar

¼ c. Pistachios

Red Pepper Flakes

8 Sea Scallops

Olive oil

Fleur de Sel

For the Grapefruit Coulis:

Peel and trim the grapefruit.

Add the fruit to a pot over medium heat.

Add the sugar.

Bring the mixture to a boil.

Strain the pulp, then return to the pan over low heat.

Make cornstarch slurry with water.

Add the slurry to the grapefruit.

Whisk until well combined.

Remove from heat.

Refrigerate.

For Pistachio Red Pepper Crumb:

Roast the pistachios and then sprinkle with salt.

Add the pistachios to a food processor and process until they become a coarse crumb.

Add the red pepper flakes into the pistachios and briefly pulse the food processor to combine.

For Scallops and Plate:

Freeze the scallops until firm but not frozen solid, 3-5 minutes.

Cut each scallop in half, into disks, if they are large.

Spoon grapefruit coulis onto bottom of plate.

Assemble the scallops and pistachio red pepper flake crumb on top.

Drizzle with olive oil and top with Fleur de Sel.

Put into the refrigerator for 10 minutes prior to serving.

Fleur & Venture