It looks like you're using an older version of Internet Explorer. Upgrade your browser to view this site—it's easy and free.

Coriander Seared Scallops with Grapefruit Salad



Makes 4 servings


12 diver scallops (large dry-pack sea scallops) salt and pepper to taste 4 tablespoons vegetable oil or butter
6 tablespoons sugar
4 tablespoons coriander
1 grapefruit, peeled and segmented
2 tablespoons extra virgin olive oil
baby greens
6 tablespoons goat cheese
1 tablespoon chopped fresh thyme
salt and pepper


Thom’s Tips: I do suggest getting a brulée torch. Not only can you use the torch for a number of dishes, it’s also fun to play with such an implement of destruction. You can go to a fancy cooking supply store and pay about $40 for an elegant stainless steel, propane torch. Or, if you’re like me, you can go to an auto parts store and buy a propane torch for about $12. It’s bigger, easier to use and doesn’t need to be refilled as often. Plus, when your cooking gear has NASCAR logos on ’em, you know you’re Carolina Cooking.

Heat a heavy sauté pan. Season the scallops with salt and pepper. Sear scallops on both sides in a sauté pan with the vegetable oil or butter, flipping when golden brown.

Turn off the pan.

If you have a torch, you can top the scallops with sugar and coriander and brulée them. This caramelizes the sugar and gives the scallops a sweeter taste. If you don’t have a torch, just put the sugar and coriander on the scallops before you sear them.

Peel and segment the grapefruit. Squeeze the grapefruit core juices into a bowl. Toss the grapefruit juice with the grapefruit wedges, olive oil, greens, goat cheese, thyme and a pinch of salt and pepper.

Place salad and 3 scallops on each plate.


Wine Pairing:Smoking Loon—Viognier

Aris’s Wine Notes: The palate is ripe with apricot, peach and citrus, while the honeyed finish includes a kiss of clove spice. There are no oak flavors to interfere with the highly focused fruit and floral elements. This dish has an elegance and simplicity to it. It is not a simple dish, but rather subtle and charming. The wine is similar and works well.

Recipe and Photo Courtesy of: Motor Supply Company Bistro • 920 Gervais Street • Columbia, SC

Share this article: