Scallops with grapefruit chutney and rosemary

Clean the scallops by removing them from the shell and wash them well under cold running water. Season with a pinch of salt, pepper and a drizzle of oil, close them in a tin of oven paper and cook them in Freddy preheated to 75ºC with the function of cooking at low temperature for 50 minutes. 

Peel the grapefruit and cut into wedges by removing the white skins. Also peel the apple, remove the core and cut into cubes. Pour the fruit into a pan with a drizzle of oil, 1 clove of garlic, balsamic vinegar, brown sugar, chili and a little fresh grated ginger and let simmer over low heat for 15-20 minutes. Season to taste with salt and pepper. 
Serve the scallops with grapefruit chutney and a little rosemary chopped with the knife.

For your dinner for two on Valentine’s Day, try scallops with grapefruit chutney and rosemary, thanks to the cooking at low temperature scallops will remain very soft.
And remember that you can cook them in advance, cool them quickly with the blast chiller and keep them in the refrigerator for up to 4 days. If necessary, all you have to do is to regenerate them in the oven preheated to 180°C for 5 minutes.