Active time:30 mins
Total time: 30 mins
1 large red grapefruit (about 12 ounces)
1 medium orange (about 9 ounces)
3 tbsp olive oil (divided)
1 large finely diced shallot (approximately 3/4 cup)
1 tbsp. unsalted butter
divided 1/2 teaspoon kosher salt
1 pound and 1/4 pound large sea scallops
1/4 teaspoon black pepper, freshly ground
2 teaspoons fresh tarragon or basil, chopped, for serving
Trim the top and bottom of the grapefruit and orange with a sharp paring knife, then remove the white pith and peel of each by standing the fruit on one of its cut ends and cutting downward around the fruit with your knife, following the shape of the fruit.
Working over a bowl to catch the juice as the citrus segments fall into it, use a paring knife to separate each segment of the fruit from its membrane. To extract more juice, squeeze the remaining membrane over the bowl. Transfer the citrus segments to a separate bowl with a slotted spoon; set aside the juice.
1 tablespoon oil, heated in a medium saucepan over medium heat until shimmering Cook, stirring constantly, until the shallots soften slightly, about 2 minutes. Increase the heat to medium-high and bring to a boil. Cook for 2 minutes, or until has been reduced by half. 1 to 2 minutes more, add the reserved citrus juice and cook until the liquid in the pan has slightly reduced. Remove from the heat and stir in the butter and 1/4 teaspoon salt, then cover to keep warm.
Pat the scallops dry all over with paper towels, then season with the remaining 1/4 teaspoon salt and pepper.
Heat the remaining oil in a large skillet over high heat until it shimmers. Working in batches if necessary, add the scallops and cook, without moving them, for 2 to 3 minutes, or until caramelized and brown on the bottom. Cook for 2 to 3 minutes more on the other side, or until the scallops are only slightly translucent in the center.
While the scallops are cooking, stir in the citrus segments, being careful not to break them up too much; return the sauce to a low heat until warmed through.
Divide the scallops evenly among 4 plates, top with about 1/3 cup of the sauce, and sprinkle with the herbs. Serve hot.
14 g total fat
3 g saturated fat
42 mg cholesterol
703 mg sodium
30 g carbohydrates
4 g dietary