ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Seared Scallops with Pink Grapefruit-Brown Butter Sauce

Photo: Jennifer Davick; Styling: Linda Hirst
Yield Makes 2 servings
Seared Scallops with Pink Grapefruit-Brown Butter Sauce are ready in just 30 minutes and are pan-tastic! Just sear scallops in a skillet, and then pour on the flavor with our brown butter-citrus sauce.


  • 1 large pink grapefruit
  • 1/4 cup unsalted butter
  • 1 teaspoon all-purpose flour
  • 1/2 teaspoon sea salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 to 16 ounces large sea scallops (about 10)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh chives

How to Make It

  1. Peel grapefruit, and cut into sections with a knife. Squeeze rind and remaining pulp to yield 1/4 cup juice.

  2. Cook butter in a large saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until it turns a golden color and smells nutty. Stir in flour; cook, whisking constantly, 1 minute. Gradually stir in grapefruit juice. Cook 1 to 2 minutes or until thickened. Stir in grapefruit segments and 1/4 teaspoon each sea salt and black pepper. Pour into a bowl; cover and keep warm.

  3. Sprinkle scallops with remaining 1/4 teaspoon each sea salt and black pepper. Heat oil in a large heavy skillet over medium-high heat until hot. Add scallops, and sear 3 minutes on each side or until scallops are browned.

  4. Drizzle scallops with grapefruit sauce; sprinkle with chives.