[ Dish ]
[ The Dish ]
[ The Dish ]
Seared Scallops with Browned Butter Grapefruit Sauce
Turkey Gravy
Seared scallops in a browned butter grapefruit sauce feature tender, golden-brown seafood topped with a tangy, nutty citrus-infused glaze—an elegant yet easy-to-make dish perfect for special occasions or weeknight dinners.
Content
Jun 22, 2024
Created On:
[ Facts ]
[ Facts ]
Main Ingredient
Scallop
Main Ingredient
Scallop
Main Ingredient
Scallop
Total Time
Total Time
Total Time
Cuisine
American
Cuisine
American
Cuisine
American
Servings
2
Servings
2
Servings
2
[ The Steps + Pictures ]
[ The Ingredients ]
[ The Ingredients ]
[ The Steps + Pictures ]
[ The Steps + Pictures ]
[ Steps ]
[ Steps ]
Prep Scallops
Pat scallops dry with paper towels and season with salt and white pepper. Set aside.
Make Grapefruit Browned Butter Sauce
Melt 4 tablespoons butter in a light-colored saucepan over medium heat until it turns brown and smells nutty.
Add the diced shallot and ¼ teaspoon each salt and white pepper to the browned butter. Cook 1–2 minutes until the shallot softens.
Pour in the white wine and let it sizzle for about 1 minute.
Stir in the grapefruit juice and cook another 1–2 minutes.
Whisk in the heavy cream, then remove the sauce from heat and keep warm on the burner.
Sear Scallops
Melt 2 tablespoons butter in a large skillet over low heat to prepare for searing the scallops.
Turn heat to medium-high. Once the butter is sizzling, add scallops seasoned side down and season tops with salt and pepper.
Cook undisturbed for 2 minutes, basting with butter. Flip and cook 1 more minute, basting until golden and cooked through.
Serve
Spoon the grapefruit browned butter sauce onto plates or a platter, top with scallops, and serve any extra sauce on the side.
Prep Scallops
Pat scallops dry with paper towels and season with salt and white pepper. Set aside.
Make Grapefruit Browned Butter Sauce
Melt 4 tablespoons butter in a light-colored saucepan over medium heat until it turns brown and smells nutty.
Add the diced shallot and ¼ teaspoon each salt and white pepper to the browned butter. Cook 1–2 minutes until the shallot softens.
Pour in the white wine and let it sizzle for about 1 minute.
Stir in the grapefruit juice and cook another 1–2 minutes.
Whisk in the heavy cream, then remove the sauce from heat and keep warm on the burner.
Sear Scallops
Melt 2 tablespoons butter in a large skillet over low heat to prepare for searing the scallops.
Turn heat to medium-high. Once the butter is sizzling, add scallops seasoned side down and season tops with salt and pepper.
Cook undisturbed for 2 minutes, basting with butter. Flip and cook 1 more minute, basting until golden and cooked through.
Serve
Spoon the grapefruit browned butter sauce onto plates or a platter, top with scallops, and serve any extra sauce on the side.
[ Notes ]
[ Notes ]
