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Seared Scallops with Shallots and Grapefruit Sauce-Recipe/Day #226 Recipe

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This recipe for Seared Scallops with Shallots and Grapefruit Sauce-Recipe/Day #226 is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbsp olive oil, divided
½ cup finely diced shallots (2 to 3 large)
½ cup ruby red grapefruit juice
¼ cup white wine vinegar
1 ¾ lbs large sea scallops
¼ tsp old bay seasoning
2 Tbsp thinly sliced chives
1 Tbsp fresh chopped tarragon, optional
Kosher salt and freshly ground black pepper
Directions:
Directions:
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the shallots, sauté, stirring constantly until the shallots are golden, about 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season the sauce with salt and pepper to taste; set aside.

Pat the scallops dry with paper towels and season lightly with salt and pepper and old bay seasoning.

In a 12 inch heavy duty nonstick skillet, heat the remaining 3 tablespoons of oil over medium high heat. Working in batches if necessary, add the scallops (don’t crowd them in the pan) and cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.

Add the shallot sauce to the scallops and cook until the sauce is just heated through. Serve immediately, sprinkled with the chives and if using, the tarragon.

 

 

 

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