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.
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