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Source: Florida Department of Citrus

Florida Orange-Poached Scallops with Grapefruit Yuzu Sauce and Shichimi Spice
Love scallops? Try this first course bursting with lovely citrusy flavor.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes
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3/4 cup grapefruit juice
3/4 cup white wine
2 teaspoons grenadine
2 tablespoons chopped shallots
1 tablespoon rice vinegar
1 teaspoon yuzu juice or lime juice
3 tablespoons unsalted butter
2 cups orange juice
2 cups white wine
1/4 cup rice vinegar
1/4 cup lemon juice
1/4 cup diced carrot, about 3/4 inch
1/4 cup diced onion, about 3/4 inch
1/4 cup diced celery, about 3/4 inch
2 tablespoons fresh, diced ginger
1 bay leaf
1 teaspoon peppercorns
6 large scallops
18 seeded grapefruit segments
Shichimi spice or hot chili flakes

To make the sauce: In a small saucepan, combining the grapefruit juice, white wine, grenadine, shallots and rice vinegar in a small saucepot. Bring to a simmer over medium-high heat and cook the sauce until reduced by half in volume. Remove the sauce from the heat and whisk in the yuzu juice and butter until smooth. Season to taste with salt. Cover to keep warm.

To prepare the scallops: In a large pot, combine the orange juice, white wine, rice vinegar, lemon juice, carrots, onion, celery, ginger, bay leaf and peppercorns. Bring to a rapid simmer over medium-high heat and simmer for about 10 minutes. Adjust the heat up or down to maintain the simmer.

Add the scallops to the pot and let the broth return to a simmer. Cook for 3 to 4 minutes or until the scallops are cooked through and opaque. Remove the scallops from the pot with a slotted spoon or strainer.

Put 3 grapefruit segments on each of 6 serving plates. If you have access to scallop shells, use them for serving. Put 1 scallop on top of the grapefruit and spoon a little sauce over the scallop. Season to taste with salt and shichimi spice.

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