Ingredients Jump to Instructions ↓

  1. 1/2 cup finely diced shallots (2 to 3 large)

  2. 8 Tbs. extra-virgin olive oil

  3. 1/2 cup fresh pink or Ruby Red grapefruit juice

  4. 1/4 cup white-wine vinegar Kosher salt and freshly ground black pepper

  5. 1-3/4 lb. medium all-natural "dry" sea scallops

  6. 1 Tbs. thinly sliced chives

Instructions Jump to Ingredients ↑

  1. In a 10-inch skillet, cook the shallots in 6 Tbs. of the oil over medium-high heat, stirring constantly until the shallots are golden, 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste. Set aside. Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper. In a 12-inch heavy-duty nonstick skillet, heat the remaining 2 Tbs. oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding them), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side. Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives, if using.


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