Braised Scallops With Grapefruit & Walnuts

Total Time: 28 mins Preparation Time: 20 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 2 pink grapefruit
• 1 lb sea scallops
• 1/2 cup flour, seasoned with salt and pepper
• 2 tablespoons walnut oil or 2 tablespoons olive oil
• 1/2 cup finely chopped walnuts
• 2 tablespoons minced chives or 2 tablespoons green onions, for garnish

Recipe

• 1 cut both ends from one of the grapefruits just to the flesh.
• 2 set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit.
• 3 holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane.
• 4 cut down the other side of the section and remove it.
• 5 (work over a bowl to catch the sections and juice.).
• 6 continue for the remaining sections, turning back flaps of membrane like the pages of a book.
• 7 squeeze the juice from the second grapefruit and combine it with any juice from the first.
• 8 alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.
• 9 lightly coat the scallops in seasoned flour, patting to remove the excess.
• 10 heat the oil in a medium skillet, preferably nonstick.
• 11 when the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side.
• 12 transfer the scallops to a plate and set aside.
• 13 add the grapefruit juice to the skillet and bring to a boil.
• 14 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.
• 15 arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.