Options

Format:
Include:
PRINT
See more
Photo: Lucy Schaeffer Photo by: Photo: Lucy Schaeffer

Scallops with Grapefruit and Bacon

A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.

Food & Wine OCTOBER 2012

  • Yield: 4
  • Total: 35 Minutes

Ingredients

  • 1 (large) grapefruit
  • 3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks
  • 1 1/4 pounds (about 20) sea scallops
  • Salt
  • Freshly ground pepper
  • 1/4 cup onion, minced
  • 1/2 cup Sauvignon Blanc
  • 2 tablespoons capers, drained
  • 2 tablespoons unsalted butter

Preparation

Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice.

In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 tablespoon of the bacon fat.

Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.

Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.

advertisement
advertisement