Braised Scallops With Grapefruit And Walnuts

Recipe Ingredients

2		Pink grapefruit
1 lb	454g / 16oz	Sea scallops
1/2 cup	31g / 1.1oz	Flour - seasoned with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Walnut oil or olive oil
1/2 cup	73g / 2.6oz	Finely-chopped walnuts
2 tablespoons	30ml	Minced chives or green onion - for garnish

Recipe Instructions

Cut both ends from one of the grapefruits just to the flesh. Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit. Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane. Cut down the other side of the section and remove it. (Work over a bowl to catch the sections and juice.) Continue for the remaining sections, turning back flaps of membrane like the pages of a book. Squeeze the juice from the second grapefruit and combine it with any juice from the first. Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.

Lightly coat the scallops in seasoned flour, patting to remove the excess. Heat the oil in a medium skillet, preferably nonstick. When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side. Transfer the scallops to a plate and set aside.

Add the grapefruit juice to the skillet and bring to a boil. Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.

Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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