Braised Scallops With Grapefruit & Walnuts

Recipe by Dancer
READY IN: 28mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut both ends from one of the grapefruits just to the flesh.
  • Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit.
  • Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane.
  • Cut down the other side of the section and remove it.
  • (Work over a bowl to catch the sections and juice.).
  • Continue for the remaining sections, turning back flaps of membrane like the pages of a book.
  • Squeeze the juice from the second grapefruit and combine it with any juice from the first.
  • Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.
  • Lightly coat the scallops in seasoned flour, patting to remove the excess.
  • Heat the oil in a medium skillet, preferably nonstick.
  • When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side.
  • Transfer the scallops to a plate and set aside.
  • Add the grapefruit juice to the skillet and bring to a boil.
  • Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.
  • Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.
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