For years and years I never ate scallops, or any shellfish for that matter. It was a texture thing for me.
However, now that I’ve jumped into the sea of fresh seafood (which is difficult, I might add, in a landlocked state), I often explore.

Scallops have been one of those things that I’ve enjoyed when wining and dining out, but I’ve feared cooking them at home on my own.
You know that fishy smell…
You know how delicate they are…
You know that funny muscle that needs to be removed…

Well, I got over all that and paired my puffy white discs with the refreshing flavors of grapefruit, sautéed fennel, mint, and basil.

The result was a splash – or a hit – or, just darn great!

Grapefruit Fennel Mint Scallops

1 lb. raw scallops, prepared to cook
2 Tbs. butter
1 medium shallot, peeled and thinly sliced
1 large fennel bulb, trimmed and thinly sliced
1 large grapefruit
sea salt and pepper
1 Tbs. fresh mint leaves, chopped
1 Tbs. fresh basil leaves, chopped

Melt the butter over medium heat in a saucier or skillet. Add the shallot and fennel, as well as the salt and pepper, and cook until caramelized. Add the scallops, cooking very gently for about 1 minute on each side. Reduce heat to barely a simmer.
Meanwhile, zest most of the grapefruit and then cut in half. Slice one half into thin rounds and juice the other half. Add the slices and the grapefruit juice to the scallops and veggies and allow to simmer and reduce by about half.

Serve the scallops and veggies over creamy arborio rice – risotto, garnished with the fresh herbs and grapefruit zest, as well as any additional salt and pepper.