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Seared Scallops with Caramelized Grapefruit Dressing
Recipe by TexaSweet Citrus Marketing, Inc.
Yield 2 servings
Grapefruit and a sweet-tart vinaigrette dress pan-seared scallops.
TexaSweet Citrus Marketing, Inc.
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
Boil the honey in a small saucepan until it is the color of caramel.
Add vinegar and grapefruit juice; bring to a boil. Boil until liquid is reduced by half.
With a sharp knife, peel and segment the grapefruit, removing the white pith. Place in a bowl and set aside.
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.
Place scallops on plate and arrange grapefruit segments in between. Drizzle scallops and grapefruit with sauce to serve.