Seared Scallops With Florida Grapefruit

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.