Directions:
- In a bowl toss together the scallops, the flour, and salt and pepper to taste. In a skillet large enough to hold the scallops in one layer heat the oil over moderately high heat until it is hot but not smoking and in it sauté the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just firm and lightly golden. Transfer the scallops to a plate. Add the wine to the skillet, deglaze the skillet, scraping up the brown bits, and stir in the clam juice, the shallot, the grapefruit juice, the zest, and the sugar. Boil the liquid until it is reduced to about 1/3 cup and strain the mixture through a fine sieve set over a saucepan. Set the pan over low heat and whisk in the butter, 1 at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new bit of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Add the scallion and the scallops with any juices that have accumulated on the plate and heat the mixture until the scallops are heated through. Divide the mixture between 2 plates and garnish each plate with some of the grapefruit sections.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 563.24 Kcal (2358 kJ) | ||
| Calories from fat | 315.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.05g | 54% | |
|---|---|---|---|
| Cholesterol | 48.63mg | 16% | |
| Sodium | 1058.84mg | 44% | |
| Potassium | 652.62mg | 14% | |
| Total Carbs | 54.51g | 18% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 5.86g | 23% | |
| Protein | 6.11g | 12% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 65.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 291.47 Kcal (1220 kJ) | ||
| Calories from fat | 163.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 54% | |
|---|---|---|---|
| Cholesterol | 25.16mg | 16% | |
| Sodium | 547.93mg | 44% | |
| Potassium | 337.72mg | 14% | |
| Total Carbs | 28.21g | 18% | |
| Sugars | 0.94g | 7% | |
| Dietary Fiber | 3.03g | 23% | |
| Protein | 3.16g | 12% | |
| Vitamin C | 13.9mg | 45% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.8mg | 8% | |
| Calcium | 34mg | 7% | |
* 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.
Try this similar recipes
-
Scallop Piccata
Dry sea scallops, Kosher salt, Black pepper, ground and 9 more.. -
Elegant Eggs
Butter, Flour, Dried dill weed, Dry white wine, Clam juice and 8 more.. -
Fisherman's Wharf Stew
Olive oil, Chopped onion, Garlic, minced and 14 more.. -
Malaysian Puffs
Olive oil, Garlic cloves (finely chopped ) and 13 more.. -
Fresh Mussels
Butter, Flour, Mussels, washed and scrubbed and 8 more.. -
Osso Bucco (Veal Shanks) With Lemon/Tangerine Gremolata
Butter, Onions, minced, Carrot, finely chopped and 18 more.. -
Black and Blue Tuna With Wasabi Sauce
White wine , open a good bottle, reserve the remainder fo... and 8 more.. -
Italian Gravy
Butter, Onions, finely chopped, Carrot, finely chopped and 14 more.. -
Bearnaise Sauce
Dry white wine or 1/4 cup vermouth, White wine vinegar and 5 more.. -
Shrimp and Scallop Scampi
Olive oil, Onion, chopped, Garlic, minced and 13 more.. -
Dijon Mustard Vinaigrette
Olive oil, Red wine vinegar, Dijon mustard and 3 more.. -
Smoked Cheddar Waffles
Flour, Rye flour, Baking soda, Baking powder, Salt, Eggs and 5 more..
Also Try
-
-
-
-
Scallops with Green Tea Cream
Creme fraiche, Matcha (japanese green tea powder), divided and 8 more.. -
-
-
-
Scallops with Tarragon Cream and Wilted Butter Lettuce
Unsalted butter, divided, Minced shallots, Dry white wine and 5 more.. -
Scallops with Hazelnuts and Browned Butter Vinaigrette
Unsalted butter, Sea scallops (about 1 lb) and 5 more.. -
Beet, Avocado and Pink Grapefruit Salad with Sherry Dressing
Beets (about 1 lb), tops trimmed and 7 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
