Scallops with Onion Purée, Pink Grapefruit, and Prosecco Brut Recipe

Posted by
Rate It!
Scallops with Onion Purée, Pink Grapefruit, and Prosecco Brut
Add your photo!
Ingredients
9
Count
Nutrition
605
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
  2. Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
  3. Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
  4. Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
  5. Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
  6. Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  7. Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
  8. Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.
  9. Cook's note: Onion purée can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat over low heat.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 605.05 Kcal (2533 kJ)
Calories from fat 357.33 Kcal
% Daily Value*
Total Fat 39.7g 61%
Cholesterol 130.46mg 43%
Sodium 1147.49mg 48%
Potassium 780.24mg 17%
Total Carbs 21.96g 7%
Sugars 5.1g 20%
Dietary Fiber 1.62g 6%
Protein 37.61g 75%
Vitamin C 27.4mg 46%
Vitamin A 0.3mg 9%
Iron 19.5mg 108%
Calcium 51.9mg 5%
Amount Per 100 g
Calories 147.82 Kcal (619 kJ)
Calories from fat 87.3 Kcal
% Daily Value*
Total Fat 9.7g 61%
Cholesterol 31.87mg 43%
Sodium 280.34mg 48%
Potassium 190.62mg 17%
Total Carbs 5.37g 7%
Sugars 1.24g 20%
Dietary Fiber 0.39g 6%
Protein 9.19g 75%
Vitamin C 6.7mg 46%
Vitamin A 0.1mg 9%
Iron 4.8mg 108%
Calcium 12.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top