Name: Angels on Horseback with Grapefruit-Fennel-Radish Relish
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1/2 red grapefruit (peeled and cut into segments (see notes)); 1/2 cup shaved fennel ((see notes)); 1/4 cup julienned red radishes; 3 tablespoons fresh grapefruit juice; 2 tablespoons chopped fresh parsley; 2 tablespoons extra-virgin olive oil; 1/2 teaspoon smoked paprika; 1/2 teaspoon anise seeds (lightly crushed (see notes)); 1/4 teaspoon coarse salt; 1/4 teaspoon black pepper; 6 sea scallops (about 8 ounces total); 3 slices Whole30-compliant bacon (halved crosswise)

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Angels on Horseback with Grapefruit-Fennel-Radish Relish

No one really knows how this classic hors d’oeuvre got its name, but it always refers to some version of scallops wrapped in bacon. The first mention of it in a cookbook goes back to the late nineteenth century, and it experienced popularity among foodies in the 1960s. This contemporary take features a refreshing and super-flavorful relish.

Prep Time: 30

Cook Time: 10

Total Time: 40

Course: Dinner

Keyword: fennel, grapefruit, radish, relish, whole 30

Servings:

Author: Melissa Hartwig Urban

Ingredients

1/2 red grapefruit peeled and cut into segments (see notes)
1/2 cup shaved fennel (see notes)
1/4 cup julienned red radishes
3 tablespoons fresh grapefruit juice
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon anise seeds lightly crushed (see notes)
1/4 teaspoon coarse salt
1/4 teaspoon black pepper
6 sea scallops (about 8 ounces total)
3 slices Whole30-compliant bacon halved crosswise

Instructions

Preheat the broiler to high. Line a large rimmed baking pan with foil.
In a small bowl, combine the grapefruit, fennel, radishes, grapefruit juice, shallot, parsley, olive oil, paprika, and anise. Season with ⅛ teaspoon each of the salt and pepper. Stir to combine.
Rinse the scallops and pat dry with a paper towel. Season with the remaining ⅛ teaspoon each salt and pepper. Wrap a half slice of bacon around each scallop, secure with a toothpick, and arrange on the baking pan.
Broil for 8 to 10 minutes, turning once halfway, until the scallops are translucent and the bacon is cooked. To serve, divide the relish between two appetizer plates and top each with three scallops.

Notes

TIPS:

If you have a few extra minutes, you can supreme the grapefruit segments (remove the membrane from the fruit so it can easily be served in slices). With a sharp knife, trim the fruit’s ends. Set one end on a cutting board and slice off the peel and pith in sections. Set the fruit on its side. Cut toward the center, along a membrane. Then slice along the adjacent membrane until the cuts meet, releasing the segment. Repeat with the remaining segments.

To trim a fennel bulb, cut off the stalk about 1 inch from the bulb. Cut a thin slice from the root end and discard. Remove any wilted outer layers. Stand the bulb upright and cut in half. Cut away and discard the tough core from each half. Use a mandoline set at ⅛ inch or sharp knife to thinly slice.

You can crush the anise seeds in a mortar and pestle. If you don’t have one, place them in a small plastic bag. Seal the bag and roll over it with a rolling pin a few times.

Excerpted from The Whole30 Friends & Family: 150 Recipes for Every Social Occasion © 2019 by Melissa Hartwig Urban. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

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