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Name: Scallops with Pink Grapefruit
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/4 lb Sea scallops; patted dry and; Fresh pink grapefruit; ; garnish; ; slices; 1 tb Flour; 2 tb olive oil; 1/2 ts Grated pink grapefruit zest; ; into 1/2-inch-thick; 2 tb Bottled clam juice; 1/3 c Fresh pink grapefruit juice; 1 tb Thinly sliced scallions; 3 tb Cold unsalted butter; cut; 1 tb Minced shallot; 1/4 c Dry white wine; 1/2 ts Sugar

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INGREDIENTS

1/4 lb Sea scallops; patted dry and
Fresh pink grapefruit
; garnish
; slices
1 tb Flour
2 tb olive oil
1/2 ts Grated pink grapefruit zest
; into 1/2-inch-thick
2 tb Bottled clam juice
1/3 c Fresh pink grapefruit juice
1 tb Thinly sliced scallions
3 tb Cold unsalted butter; cut
1 tb Minced shallot
1/4 c Dry white wine
1/2 ts Sugar

Servings

INSTRUCTIONS

In a bowl toss together the scallops, the flour, and salt and pepper to taste. In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just firm and lightly golden. Transfer the scallops to a plate. Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add the scallion and the scallops with any juices that have accumula ted on the plate and heat the mixture until the scallops are heated through. Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections. Serves 2. Gourmet January 1990

NOTES

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Scallops with Pink Grapefruit

1/4 lb Sea scallops; patted dry and
 Fresh pink grapefruit
 ; garnish
 ; slices
1 tb Flour
2 tb olive oil
1/2 ts Grated pink grapefruit zest
 ; into 1/2-inch-thick
2 tb Bottled clam juice
1/3 c Fresh pink grapefruit juice
1 tb Thinly sliced scallions
3 tb Cold unsalted butter; cut
1 tb Minced shallot
1/4 c Dry white wine
1/2 ts Sugar

In a bowl toss together the scallops, the flour, and salt and pepper to  taste. In a skillet large enough to hold the scallops in one layer heat the  oil over moderately high heat until it is hot but not smoking and in it  sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they  are just firm and lightly golden. Transfer the scallops to a plate. Add the  wine to the skillet, deglaze the skillet, scraping up the brown bits, and  stir in the clam juice, the shallot, the grapefruit juice, the zest, and  the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain  the mixture through a fine sieve set over a saucepan. Set the pan over low  heat and whisk in the butter, 1 at a time, lifting the pan from the heat  occasionally to cool the mixture and adding each new bit of butter before  the previous one has melted completely. (The sauce should not get hot  enough to liquefy. It should be the consistency of thin hollandaise.) Add  the scallion and the scallops with any juices that have accumula ted on the  plate and heat the mixture until the scallops are heated through. Divide  the mixture between 2 plates and garnish each plate with some of the  grapefruit sections.    Serves 2.    Gourmet January 1990

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 1 servings

Calories: 190
Calories from Fat: 62 (33%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 4.5mg		0 %
Potassium 222.2mg		6 %
Total Carbohydrate 24.2g		7 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 23.8g
Protein 1.8g		3 %
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Calories per serving: 190

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