My younger son’s favorite seafood is sea scallops, which also happens to be my father’s favorite seafood. Between the two of them, I’m always looking for new ways to prepare scallops. The truth is, diver scallops are so delicious, it’s really almost a shame to do anything that would hide their natural flavor.
Instead, I have tried to find or create lighter sauces or “drizzles” to help complement the scallops. And it seems that more often than not, I end up with some sort of fruit in the mix. From mango salsas to jalapeño-lime butters, I love to pair something fruity with our diver scallops.
This time of year, I tend to eat more grapefruit, which brought to mind the idea for using the fruit in some sort of recipe when my son requested scallops the other night. I wanted to use what I already had on hand, and with only four ingredients (plus salt and pepper), I came up with a grapefruit-based “reduction” that was easy and one I will definitely repeat. It would also taste wonderful drizzled over grilled shrimp.
To make this recipe even easier, you can purchase grapefruit juice and skip the squeezing. But if you do have fresh grapefruit on hand, try garnishing your plates with a few sections. It’s beautiful and delicious.
Seared Diver Scallops with Grapefruit Reduction
1 cup sugar
1/2 cup rice vinegar
1 cup unsweetened pink grapefruit juice
1 Tbs canola oil
12 large diver sea scallops, patted dry
Sea salt, to taste
White pepper, to taste
In a medium-size saucepan, combine sugar, rice vinegar and grapefruit juice. Bring to a boil, reduce heat and allow to simmer until mixture has reduced by half and is syrupy. This takes about 20 minutes. Set aside.
Just before serving, heat a large sauté pan over medium-high heat and add oil to coat the bottom of the pan. Sprinkle both sides of the scallops with salt and pepper. When the pan is heated, add scallops and sear for 2 minutes on each side, until golden.
When ready to serve, divide scallops among 4 plates. Drizzle with grapefruit reduction, and sprinkle with additional sea salt.
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