The local farmer’s market here sells fresh caught scallops and they are just SO good. I know they can be a smidge pricey but I do like to indulge in them every few weeks. When you purchase something that’s such high quality and make it in a way that honors the seafood, it’s totally worth it.’ve been pretty generous and listed this recipe for two because hey – if you love scallops as much as we do, I’m thinking you want quite a few on your plate. But if you added another side to this meal (like a starch in addition to the vegetable), you could definitely get away with splitting it into three or four portions.
Now grab some scallops and get to cookin’, my friends!
- 1 lb sea scallops
- Salt & pepper (to taste – I used approximately 1/8 tsp each)
- 3 tbsp butter, divided into 1 tbsp and 2 tbsp
- 1/4 cup fresh squeezed juice from a grapefruit
- 1/4 cup white wine
- 1 teaspoon minced garlic
- Thoroughly dry scallops. Season with salt and pepper according to taste preferences.
- Heat 1 tbsp butter over medium heat. Add scallops and cook for 2-3 minutes per side, until scallops are milky white and reach an internal temperature of 145 degrees. Remove scallops from pan using a slotted spoon and set aside. Leave any remaining butter in pan.
- Turn heat to medium-high and add garlic. Cook for 1-2 minutes or until fragrant.
- Add white wine and cook for another 1-2 minutes, until some of the alcohol cooks off.
- Add 1/4 cup grapefruit juice and 2 tbsp butter and cook for another 3-5 minutes, until sauce has reduced and butter has started to brown. Remove from heat and spoon over scallops. Serve alongside your favorite vegetable (I like some gently sautéed spinach with garlic – it’s only one extra ingredient to add to your list!).
- 347 calories, 18 g fat, 11 g sat fat, 11 g carbohydrate, 29 g protein; Vitamin A: 15%, Vitamin C: 29%, Calcium: 6%, Iron: 4%
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