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.
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- 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
- 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.
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