Scallop, brown butter, pink grapefruit and tarragon

      Place 80 gr butter in a small pan over a medium heat. Cook until the solids       

      start to caramelise and turn a nutty brown. Pass through a fine sieve and 

      reserve in a warm place

Segment a grapefruit by cutting away the skin and pith down to the flesh, then slice the segments out of their skins (do this over a bowl to collect any juice). Place 3 large segments or 4 small ones into the warm butter

Place a non-stick frying pan over a high heat. Season your scallops with salt, presentation-side up. Once the pan is smoking hot, add a splash of the brown butter and place the scallops presentation-side down in the pan. Cook for 2–3 minutes, then flip over, add another spoon of the brown butter and baste the scallops for a further minute

Remove the scallops from the pan and leave to rest on kitchen paper for a minute

Stir the butter dressing – the grapefruit segments should have separated into individual pearls. Add chopped tarragon, taste and season with salt and some of the collected grapefruit juice (if needed)

Serve as shown and spoon over the warm dressing. Serve immediately

(Recipe by Pollyanna Coupland on Great British Chefs)

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