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Orange Poached Scallops with Yuzu Sauce

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  • 2 cups Florida Orange Juice
  • 2 cups white wine
  • ¼ cup rice vinegar
  • ¼ cup lemon juice
  • ¼ cup carrot, ¾-inch diced
  • ¼ cup onion, ¾-inch diced
  • ¼ cup celery, ¾-inch diced
  • 2 tbsp. ginger
  • 1 bay leaf
  • 1 tsp. peppercorns
  • 6 large scallops, cleaned
  • 1 cup Florida Grapefruit segments, peeled and seeded
  • 4 scallop shells (optional)
  • Sea salt to taste
  • Shichimi spice to taste*
Grapefruit Yuzu Sauce:
  • ¾ cup Florida Grapefruit Juice
  • ¾ cup white wine
  • 2 tsp. grenadine
  • 2 tbsp. shallots
  • 1 tbsp. rice vinegar
  • 1 tsp. yuzu juice**
  • 3 tbsp. butter
  • Salt to taste
*Available in Asian markets, or substitute hot chili flakes **Available in Asian markets, or substitute lime juice


1. Combine Florida Orange Juice, white wine, rice vinegar, lemon juice, carrot, onion, celery, ginger, bay leaf and peppercorns in a large pot. Bring to a simmer and cook for 10 minutes.
2. While poaching liquid is cooking, combine Florida Grapefruit Juice, white wine, grenadine, shallots and rice vinegar in a small sauce pot.
3. Bring to a simmer and reduce volume by half. Add yuzu juice and butter while whisking sauce. Season with salt to taste.
4. To poach scallops, add scallops to poaching liquid and simmer for 3 to 4 minutes. Remove with a strainer and keep warm.
5. To serve, place 3 Florida Grapefruit segments in each scallop shell. Place one scallop on each shell (or on plate if not using shells) and spoon Florida Grapefruit Yuzu Sauce over each scallop. Season scallops to taste with sea salt and shichimi spice.