Source: America's Favorite Food Associations

Braised Scallops with Grapefruit
A tasty combination of tangy grapefruit and rich walnuts!
Serves: 4
Prep Time: 15 minutes
Cook Time: 2-3 minutes


2 grapefruit, pink
1 pound sea scallops
1/2 cup flour, seasoned with salt and pepper
2 tablespoons walnut oil
2 tablespoons chives, minced

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.