Southern Comfort (13 page)

To make the dressing, in a small bowl, whisk together the grapfruit juice, shallots, garlic, honey, vinegar, olive oil, salt, and pepper. Chill until needed.

To prepare the scallops, heat a large sauté pan over high heat until smoking; add the olive oil. Season the scallops on both sides with salt and pepper. Decrease the heat to medium and carefully add the scallops to the pan, evenly spaced apart. Sear them on each side until a golden brown crust is formed and the scallops are slightly firm to the touch, about 2 minutes per side. Remove the scallops from the pan to a plate; reserve.

To assemble the salad, in a medium bowl, toss the romaine hearts and the grapefruit segments in the dressing.

To serve, divide the salad among four plates and top each with three scallops. Finish with a sprinkle of sunflower seeds.

S
OUP HAS SUCH A POWER
to evoke warm and loving memories. Like when Mom made chicken soup when we were sick, or rainy day tomato soup enjoyed with grilled cheese. In addition to those soups triggered by great memories, our soups are also often inspired by a plentiful crop of vegetables at their peak, which we enhance with the addition of garnishes.

A crispy garnish, such as croutons, or a textural addition of a grain, adds heartiness, while a cold and creamy garnish like crème fraîche or goat cheese cools down heat and spice.

The addition of seafood, such as caviar, lobster, or poached oysters, adds elegance. Fresh herbs add vibrance to your soup, and seasonal pairings, such as summertime vegetables with basil or winter beans with rosemary, always work. Although sometimes all you need to make a good memory is a warm French baguette torn by hand and enjoyed with every last drop in your bowl.