- 1 large grapefruit
- 3 ounces thick cut bacon, cut into 1-by- 1/4-inch matchsticks
- 1 1/4 pounds sea scallops (about 20)
- Freshly ground pepper
- 1/4 cup minced onion
- 1/2 cup dry white wine
- 2 tablespoons unsalted butter
- 2 green onions, for garnish, chopped
- Peel the grapefruit and separate the sections. Using a sharp knife, cut the membrane off each section so you have clean sections of grapefruit. Set the sections aside, but squeeze any remaining juice from the membranes and everything else into a small bowl. You need to end up with at least 1/4 cup. Set aside.
- In a heavy skillet over medium heat, cook the sliced bacon until well-done. Use a slotted spoon to remove the bacon, leaving the bacon fat in the pan.
- Season the scallops with salt and pepper, and cook over moderately high heat for about 3 minutes. Don’t move them after setting them down — you want each side to be seared a nice golden brown! When you turn the scallops, after three minutes, add the onions to the pan. Cook for another 2-3 minutes, until the scallops are just done all the way through, and remove the scallops from the pan.
- Turn the heat down to medium again and add the wine and grapefruit juice, carefully. Scrape the pan vigorously to get every flavorful bit off of the pan and into the sauce. Strain the liquid to remove any large chunks, then return to the pan. Add the butter and cook, stirring, until the sauce thickens. This should only take a few minutes. Return the scallops to the pan to briefly stir and coat in the sauce. Remove from heat, add the grapefruit sections and bacon, and serve immediately. Garnish with green onion.