Seared Scallops with Grapefruit Brown Butter Sauce

The local farmer’s market here sells fresh caught scallops and they are just SO good.  I know they can be a smidge pricey but I do like to indulge in them every few weeks.  When you purchase something that’s such high quality and make it in a way that honors the seafood, it’s totally worth it.’ve been pretty generous and listed this recipe for two because hey – if you love scallops as much as we do, I’m thinking you want quite a few on your plate.  But if you added another side to this meal (like a starch in addition to the vegetable), you could definitely get away with splitting it into three or four portions.

Now grab some scallops and get to cookin’, my friends!  

Ingredients

1. 1 lb sea scallops
2. Salt & pepper (to taste – I used approximately 1/8 tsp each)
3. 3 tbsp butter, divided into 1 tbsp and 2 tbsp
4. 1/4 cup fresh squeezed juice from a grapefruit
5. 1/4 cup white wine
6. 1 teaspoon minced garlic

Instructions

1. Thoroughly dry scallops. Season with salt and pepper according to taste preferences.
2. Heat 1 tbsp butter over medium heat. Add scallops and cook for 2-3 minutes per side, until scallops are milky white and reach an internal temperature of 145 degrees. Remove scallops from pan using a slotted spoon and set aside. Leave any remaining butter in pan.
3. Turn heat to medium-high and add garlic. Cook for 1-2 minutes or until fragrant.
4. Add white wine and cook for another 1-2 minutes, until some of the alcohol cooks off.
5. Add 1/4 cup grapefruit juice and 2 tbsp butter and cook for another 3-5 minutes, until sauce has reduced and butter has started to brown. Remove from heat and spoon over scallops. Serve alongside your favorite vegetable (I like some gently sautéed spinach with garlic – it’s only one extra ingredient to add to your list!).

Nutrition analysis

1. 347 calories, 18 g fat, 11 g sat fat, 11 g carbohydrate, 29 g protein; Vitamin A: 15%, Vitamin C: 29%, Calcium: 6%, Iron: 4%

For more info see Snacking in Sneakers