Grapefruit juice and segments, combined with honey, make a thick and flavorful sauce. Serve with broccoli sprinkled with toasted pine nuts and a crisp rose to round out the meal.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 small pink grapefruit
8 ounces dry sea scallops (see Note)
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 shallot, thinly sliced
2 tablespoons dry vermouth or dry white wine
1 tablespoon honey
1 tablespoon chopped fresh mint

1. Remove skin and white pith from grapefruit using a sharp knife and discard. Hold the fruit over a bowl and cut between the membrane to release individual sections into the bowl, collecting the juice as well. Squeeze any remaining juice from the membranes into the bowl. Discard the seeds and membranes. Drain the juice into a measuring cup and add water, if necessary, to make 1/4 cup.
2. Sprinkle both sides of scallops with salt and pepper. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the scallops and cook until golden, 3 to 4 minutes per side. Transfer the scallops to a plate and cover with foil to keep warm.
3. Add the remaining 1 teaspoon oil to the pan. Add shallot and cook, stirring often, until softened, about 1 minute. Add the reserved grapefruit juice and vermouth (or wine) and bring to a boil. Boil until reduced by half, about 3 minutes. Reduce heat to low and add honey, the grapefruit sections and mint. Return the scallops to the pan and reheat gently, turning to coat with the sauce.

NUTRITION INFORMATION: Per serving: 258 calories; 8 g fat (1 g sat, 4 g mono); 37 mg cholesterol; 23 g carbohydrate; 20 g protein; 1 g fiber; 257 mg sodium; 589 mg potassium.

Nutrition bonus: Vitamin C (70% daily value), Vitamin A (25% dv), Magnesium (20% dv), Potassium (17% dv).

Exchanges: 1 fruit, 1/2 other carbohydrates, 3 very lean meat, 1 1/2 fat

1 1/2 Carbohydrate Servings

TIP: Note: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but will not brown properly.