- 2 Florida Grapefruit
- 1 shallot, minced
- 2 cloves of garlic, minced
- 5 tbsp. butter or margarine
- ¼ cup apple cider vinegar
- 1 ½ tsp. sugar
- 2 tsp. fresh parsley, finely chopped
- 10 large fresh scallops
- Handful of fresh watercress
- Salt and pepper
Zest and juice the first Florida Grapefruit; peel and segment the second; set aside.
In a small saucepan over medium high heat, sauté shallots and garlic with 1 tbsp. butter or margarine until fragrant, for 2 minutes. Add 1/3- cup of Florida Grapefruit juice, vinegar and sugar. Continue to cook reducing liquid to about half, approximately 8–10 minutes. Strain liquid to remove pieces, return sauce to pan.
Add parsley, segments and 4 tbsp. of butter or margarine; cook until butter or margarine has fully melted. Reduce heat to low to keep warm. 4. Pat scallops dry with paper towel and season with salt and pepper.
In a large sauté pan over high heat, melt remaining butter, add scallops and sear for 2- 3 minutes on either side until dark brown.
Spoon a small amount of sauce onto serving plate, top with scallops. Spoon remaining sauce over scallops. Garnish with watercress and zest. Serve warm.