Scallops With Shallot Citrus Sauce

Step 1

1 Using a sharp paring knife, trim the top and bottom off the grapefruit and the orange, then remove the white pith and the peel of each by standing the fruit on one of its cut ends and, following the shape of the fruit with your knife, cutting downward around the fruit

Step 2

2 Working over a bowl so the citrus segments fall into the bowl and you catch the juice, use the paring knife to remove each segment of the fruit from its membrane

Step 3

3 Squeeze the remaining membrane over the bowl to extract more juice

Step 4

4 Using a slotted spoon, transfer the citrus segments to a separate bowl; reserve the juice

Step 5

5 In a medium saucepan over medium heat, heat 1 tablespoon of the oil until shimmering

Step 6

6 Add the shallots and cook, stirring, until they soften slightly, about 2 minutes

Step 7

7 Add the wine, increase the heat to medium-high and bring to a boil

Step 8

8 Cook until the wine is reduced by about half, about 2 minutes

Step 9

9 Add the reserved citrus juice and cook until the liquid in the pan has reduced slightly, 1 to 2 minutes more

Step 10

10 Stir in the butter and 1/4 teaspoon of the salt, then remove from the heat and cover to keep warm

Step 11

11 Pat the scallops all over with paper towels to ensure they are as dry as possible, then sprinkle with the remaining 1/4 teaspoon of salt and pepper

Step 12

12 In a large skillet over high heat, heat the remaining oil until shimmering

Step 13

13 Working in batches if necessary, add the scallops and cook, without moving them, until caramelized and brown on the bottom, 2 to 3 minutes

Step 14

14 Gently flip, and cook on the other side until the scallops are only slightly translucent in the center, 2 to 3 minutes more

Step 15

15 While the scallops are cooking, add the citrus segments to the sauce, stirring gently so they don’t break up much; return the sauce to low heat until warmed through

Step 16

16 Evenly divide the scallops among 4 plates, pour about 1/3 cup of sauce on top, and sprinkle with the herbs

Step 17

17 Serve warm