- 2 Florida Grapefruit
- 1 shallot, minced
- 2 cloves of garlic, minced
- 5 tbsp. butter or margarine
- 60 ml apple cider vinegar
- 1-½ tsp. sugar
- 2 tsp. fresh parsley, finely chopped
- 10 large fresh scallops
- Handful of fresh watercress
- Salt and pepper
Zest and juice the first Florida Grapefruit; peel and segment the second; set aside.
In a small saucepan over medium-high heat, sauté shallots and garlic with 1 tbsp. butter or margarine until fragrant, for 2 minutes.Add 85 ml of Florida Grapefruit juice, vinegar and sugar.Continue to cook, reducing liquid to about half (approximately 8-10 minutes).Strain liquid to remove pieces, return sauce to pan.
Add parsley, segments and 4 tbsp. of butter or margarine; cook until butter or margarine has fully melted.Reduce heat to low to keep warm.4.Pat scallops dry with paper towel and season with salt and pepper.
In a large sauté pan over high heat, melt remaining butter, add scallops and sear for 2-3 minutes on either side until dark brown.
Spoon a small amount of sauce onto serving plate, top with scallops.Spoon remaining sauce over scallops.Garnish with watercress and zest.Serve warm.