SEARED SCALLOPS WITH SHALLOTS & GRAPEFRUIT SAUCE
Serves: 4 / Preparation time: 10 minutes
Total time: 25 minutes
You can substitute tangerine or clementine juice for the grapefruit juice.
6 tablespoons olive oil, divided
½ cup finely diced shallots (2 to 3 large)
½ cup 100 percent ruby red grapefruit juice
¼ cup white wine vinegar
Kosher salt and freshly ground black pepper
1 ¾ pounds large sea scallops
¼ teaspoon Old Bay Seasoning
2 tablespoons thinly sliced chives
1 tablespoon freshly chopped tarragon, optional
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the shallots; sauté, stirring constantly until the shallots are golden, about 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season the sauce with salt and pepper to taste; set aside.
Pat the scallops dry with paper towels and season lightly with salt, pepper and Old Bay Seasoning.
In a 12-inch heavy-duty nonstick skillet, heat the remaining 3 tablespoons of oil over medium-high heat. Working in batches if necessary, add the scallops (don’t crowd them in the pan) and cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
Add the shallot sauce to the scallops and cook until the sauce is just heated through.
Serve immediately, sprinkled with the chives and, if using, the tarragon.
Adapted from Fine Cooking magazine, January 2008 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen.
343 calories (45 percent from fat), 17 grams fat (2 grams sat. fat), 11 grams carbohydrates, 34 grams protein, 364 mg sodium, 65 mg cholesterol, 0 grams fiber.