Grapefruit Barley 'Risotto' with Seared Scallops
adapted from Breakfast for Dinner
by Lindsay Landis & Taylor Hackbarth, Love & Olive Oil
Makes 4 servings
1/2 onion, peeled and diced
2 shallots, peeled and diced
2 T butter
splash of olive oil
2 C barley
2 C grapefruit juice (it took 2 grapefruits to get this)
1 C boiling water
1 sprig rosemary, destemmed
8 oz marscarpone cream
segments of 1 grapefruit
3 scallops per person
3 T butter
fleur de sel
freshly ground pepper
rosemary sprigs - all needles cleaned off for the bottom half of the sprig
Melt 2 T butter with a splash of olive oil in a large, flat-bottom pan. Add the onions and shallots and cook until translucent and beginning to caramelize. Add the barley and stir until completely coated with oil and butter. Pour in the grapefruit juice and water. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, until the barley is cooked through and the liquid is completely absorbed. Fold in the marscarpone cream and season with fleur de sel and freshly ground pepper. Let sit while you sear the scallops.
In a skillet, melt 3 T butter until frothy. Press the scallops dry and place them in the skillet. Sear quickly, approximately 2 minutes on each side.
To serve, fold grapefruit segments into the risotto. Spoon out individual servings, skewer on scallops onto a rosemary sprig, and lay atop your risotto. Serve immediately.