INGREDIENTS

INSTRUCTIONS

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 accumula ted 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.
Serves 2.
Gourmet January 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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