Panela-coated Scallops with Jicama, Grapefruit, and

Name: Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Ruby Red grapefruit juice; 4 garlic cloves, roasted; 1 cup olive oil, plus extra, for searing; 1 teaspoon grapefruit zest; 1 small red onion, cut into small dice; 1 medium jicama, cut into small dice; 2 grapefruits, segmented and cut into small dice; 1 pound scallops, cleaned; 1 tablespoon balsamic vinegar; 3 tablespoon Worcestershire sauce; 4 tablespoons grated panela; Salt and pepper

Servings: persons

1 cup Ruby Red grapefruit juice
4 garlic cloves, roasted
1 cup olive oil, plus extra, for searing
1 teaspoon grapefruit zest
1 small red onion, cut into small dice
1 medium jicama, cut into small dice
2 grapefruits, segmented and cut into small dice
1 pound scallops, cleaned
1 tablespoon balsamic vinegar
3 tablespoon Worcestershire sauce
4 tablespoons grated panela
Salt and pepper

1
Combine grapefruit juice, roasted garlic, olive oil and zest in a blender.
2
Season with salt and pepper.
3
Puree; this is the mojo.
4
Combine red onions, jicama, and grapefruit segments and dress with the mojo.
5
Taste and adjust the seasonings.
6
Set aside.
7
In a saute pan, heat a little oil over high heat.
8
Season scallops with salt and pepper.
9
When the oil is smoking, sear the scallops on both sides, remove from the pan, and set aside.
10
Deglaze the saute pan with balsamic vinegar, then add Worcestershire and panela.
11
Cook until thick and syrupy.
12
Add scallops back to the pan and pour over jicama and grapefruit salsa.
13
Divide the scallops and salsa onto 4 plates.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup Ruby Red grapefruit juice, 4 garlic cloves, roasted, 1 cup olive oil, plus extra, for searing, 1 teaspoon grapefruit zest, and more.

Yes, Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Panela-coated Scallops with Jicama, Grapefruit, and Roasted Garlic Mojo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions