Seared Scallops with Caramelized Grapefruit Dressing

  • Yield 2 servings

Grapefruit and a sweet-tart vinaigrette dress pan-seared scallops.

seared_scallops
TexaSweet Citrus Marketing, Inc.

Ingredients

1/4 cup honey
1/3 cup tarragon vinegar
1/3 cup Texas Rio Star grapefruit juice
1 Texas Rio Star grapefruit
1 teaspoon olive oil
6 scallops
Salt and freshly ground black pepper

Instructions

  1. Boil the honey in a small saucepan until it is the color of caramel.
  2. Add vinegar and grapefruit juice; bring to a boil. Boil until liquid is reduced by half.
  3. With a sharp knife, peel and segment the grapefruit, removing the white pith. Place in a bowl and set aside.
  4. Pat dry the scallops and season with salt and pepper. Preheat a nonstick skillet until it is very hot. Add 1 teaspoon olive oil to coat the pan. Add scallops. Fry 1 minute on one side. Turn and fry on the other side 1 minute, or until thoroughly cooked.
  5. Place scallops on plate and arrange grapefruit segments in between. Drizzle scallops and grapefruit with sauce to serve.

Recipe courtesy of TexaSweet

 

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