From Food and Wine magazine
1 large grapefruit
3 ounces bacon, cut into 1-by-1/4 inch matchsticks
1 1/4 pounds sea scallops (about 20)
salt and freshly ground pepper
1/4 minced onion
1/2 cup Sauvignon Blanc
2 Tbsp. drained capers
2 Tbsp. unsalted butter
1. Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 Tbsp. of juice.
2. In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 Tbsp. of the bacon fat.
3. Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate.
4. Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. (I did not strain) Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away.
I cut potatoes (medium thickness) on a mandoline, tossed them in a bowl with salt, pepper and a little extra virgin olive oil, and pan fried them in butter and oil and served them with the scallops. We did have a tossed salad with this meal…it just didn’t make in into the picture!
Wine served: Nobilo, Sauvignon Blanc, New Zealand