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Seared Scallops with Grapefruit Sauce

EatingWell Serves Two

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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.



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Seared Scallops with Grapefruit Sauce

Makes: 2 servings

Active Time:

Total Time:

Ingredients

  • 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

Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 258 calories; 8 g fat (1 g sat, 4 g mono); 37 mg cholesterol; 23 g carbohydrates; 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).

Carbohydrate Servings: 112

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


More From EatingWell

Recipe Categories

Ethnic/Regional
American
Ease of Preparation
Moderate
Total Time
45 minutes or less
Servings
2
Main Ingredient
Shellfish
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Valentine's Day
Style/Theme
Cooking for 2
Gourmet
Publication
EatingWell Serves Two
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