Savor seared scallops paired with a tangy Florida grapefruit sauce, for a dish that balances sweet and savory flavors.
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Ingredients
- 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
Instructions
- 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. 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.
Nutrition Facts
3 servings
Serving size(346g)
Amount per serving
Calories300
% Daily Value*
Total Fat 19g30%
Saturated Fat 4g25%
Trans Fat 0g
Cholesterol 12mg4%
Sodium 419mg18%
Total Carbohydrate 24g8%
Dietary Fiber 3g12%
Total Sugars 15g
Protein 8g16%
Vitamin D 0mcg0%
Calcium 57mg6%
Iron 1mg3%
Potassium 397mg11%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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