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SCALLOPS WITH MISO, GINGER AND RUBY GRAPEFRUIT
Miso and citrus is a classic Japanese combination. But here instead of the tradition Japanese citrus, yuzu, I use ruby grapefruit. The fusion of the scallops, sauce, and grapefruit sections somehow produces a whole that is so much more than the sum of its parts. A chilled premium sake, or almost any good white table wine, with it just intensifies the effect.
1 tablespoon butter
2 tablespoons minced shallots
2 tablespoons fresh ginger, minced
sea salt
fresh coarsely ground black pepper
juice of 1/2 ruby grapefruit
1 tablespoon light miso
1 tablespoon rice vinegar
1 tablespoon sake
1 tablespoon flour
1 tablespoon fresh thyme, chopped
2 tablespoons fresh oregano, chopped
½ pound (225 grams) very fresh scallops
2 tablespoons extra virgin olive oil
¼ cup radicchio, roughly chopped
½ fresh ruby grapefruit, sectioned and all tough
skin removed
1 tablespoon chives, minced
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 MitchellHa
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