Scallops in Grapefruit-Butter Sauce

Yield: Makes 4 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 32 Minutes
Total: 32 Minutes


Ingredients

  • 1 (16-oz.) package vermicelli
  • 5 tablespoons butter, softened and divided
  • 12 large sea scallops (about 1 1/2 lb.)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 6 tablespoons fresh grapefruit juice
  • 6 tablespoons dry white wine
  • Garnish: shredded fresh basil

Preparation

  1. 1. Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
  2. 2. Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
  3. 3. Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.
  4. 4. Combine grapefruit juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half. Remove from heat; stir in remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce. Garnish, if desired.
Note:

For a golden crust, pat scallops dry before searing, and cook in a very hot pan, being careful not to crowd them.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Scallops in Grapefruit-Butter Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy