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Scallops with Pink Grapefruit Beurre Blanc
- 8-10 ounces large sea scallops (about 8 scallops)
- 1 Tbsp all-purpose flour
- Sea salt and freshly ground black pepper
- 2 Tbsp olive oil
- 1/4 dry white wine
- 2 Tbsp fish stock or bottled clam juice
- 1 Tbsp minced shallot
- 1/3 cup fresh pink grapefruit juice
- 1/2 tsp grated pink grapefruit zest
- 1/2 tsp sugar
- 3 Tbsps cold unsalted butter, diced
- 1 Tbsp thinly sliced scallions or chives
- Fresh pink grapefruit segments for garnish
- Combine flour, salt and pepper in a shallow dish. Pat scallops dry. Heat oil in a large, preferably nonstick, skillet over moderately high heat. Lightly coat the scallops in the flour, shaking off the excess and add to the hot oil. Sear scallops on one side for about two minutes, then carefully turn and continue cooking them until they are just firm and lightly golden, about two minutes longer. Transfer the scallops to a plate lined with paper towels and lightly tent with foil to keep warm.
- Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, minced shallot, grapefruit juice, grapefruit zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan.
- Set the pan over low heat and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. Taste the sauce and add additional sea salt and pepper if necessary.
- Arrange the scallops on a warmed plate and spoon the sauce over. Garnish with scallions or chives and serve with fresh grapefruit segments.