Seared Scallops with Shaved Fennel, Cucumber and Grapefruit

Seared, charred, down right burnt and completely collapsed

The remains of Union Fork and Hoe. All buildings in the middle and to one side are gone. The fire is out but curious locals still go up and down our road and park in our lot. The fire was ruled accidental and clean up will begin immediately. 

What a week, burning building and good running (so far).

Good Running:  I’ve done a nice recovery run, an excellent tempo workout, and a successful mid range run.  Tomorrow is the weekly long run of 20 to 22. I’ll probably stick closer to 20 since the day is suppose to be a scorcher and the heat will set in early.  Part of me is looking forward to the run, part of me wants to stay home, eat a huge breakfast and relax with my dogs. 

I haven’t been too hard on myself this training season.  My total weekly mileage has been “bare bone” minimum, rarely approaching 50 miles.  But I feel so good!  I’m getting the 3 key workout runs in so I’m not torn up about the low mileage.  Who knows? Maybe less will turn out to be more for my body?  We’ll find out on September 15th during the Air Force Marathon in Dayton, then, if all body parts are still functioning, again on October 7th at the Mohawk to Hudson in Albany.  But first things first.  A measure of my progress on August 19th when I run the CatherineValley Half in Watkins Glen.  Here’s a little bit about it:

Source: A long, very gradual ascent of less than 250 feet in elevation from the start to the half-way point, followed by an equally long and gradual descent in the second half of the race, are what awaits runners at the second annual running of the Catharine Valley Half Marathon, which takes runners through the green, lush park areas of the Catharine Valley Trail … in the Finger Lakes region of Upstate New York, known for both its wine country as well as its lakes.
More than 80 percent of the race course is made up of the cindered Catharine Valley Trail between the towns of Watkins Glen and Montour Falls. 
From the starting line at Watkins Glen High School, runners head out onto the trail and follow it southward all the way to the mid-point of the race just north of Millport, where they turn around and retrace their steps all the way back to the high school for the finish. The half marathon route is a USATF (USA Track & Field) certified course.
What this race lacks in crowds or energy, it certainly makes up for with the natural beauty of its surroundings. Canopies of trees provide ample shade throughout much of the race course (especially because most of the race takes place along the trails), and the location offers plenty to take in after the race, from nearby parks with miles of hiking trails, waterfalls and camping (like Watkins Glen State Park and Finger Lakes National Forest) to the wineries and breweries around the area.

More on the upcoming Half Marathon later, now it’s time to EAT!

This is a recipe from Martha Stewart that looked so good, I didn’t change a thing (except maybe didn’t measure exact measurements due to puppy and other doggy distractions).

Serves 2 – 3

• 1 Red grapefruit 
• 1 TBS extra virgin olive oil, divided
• 1 lb dry sea scallops
• 1/2 tsp sea salt, divided
• fresh ground pepper
• 1/2 large cucumber, peeled then sliced very thin (Martha recommends 3 oz English cucumber)
• 1 TBS fresh lemon juice – or juice of one large lemon
• 1 TBS chopped fresh chives
• 1 tsp chopped fresh tarragon leaves
• 1/2 large fennel bulb cut in half(root trimmed but left intact to keep fennel together –optional)

Finely grate enough grapefruit rind for about 1 tsp. zest. Peel the grapefruit, removing all the pith. Over a bowl, cut 3/4 of the grapefruit segments from thin membranes and cut into bite size pieces.  Squeeze the juice of the remaining fruit into a bowl and set aside.

Heat 1 tsp. oil in a non stick sauté pan over medium high heat. Make sure scallops are dry, sprinkle with 1/4 tsp. salt, season with pepper, then sauté until deep brown, about 3 minutes on one side, flip over then do the same on the other side for about 2 minutes or until opaque.

Divide scallops onto serving plates then tent with foil.  To the pan, add the grapefruit juice and scrape up the brown bits of scallop until you have about 1 TBS of juice in the pan(takes about 2 – 3 minutes). Pour it over the scallops.

Combine the cucumber, lemon juice, 2 tsp. oil, grapefruit zest and pieces, chives, tarragon, and 1/4 tsp. salt in a bowl. Shave fennel into the bowl, sprinkle with pepper and lightly toss. Pile this salad on top of scallops and serve.

All sorts of flavor in this meal.  The scallops were lovely and sweet and deliciously coupled with the refreshing cucumbers and fennel.

The flavor was fresh and vibrant on the tongue. It wasn’t heavy or lingering. There was subtleness to this dish and the sweetness of caramelized scallops with the tang of the grapefruit was something you’ll want to experience.

One amazing meal based on Martha Stewarts recipes. Go Martha!