Seared Scallops with Grapefruit Beurre Blanc

Dinner plate of seared scallops in grapefruit-butter sauce with side of green vegetables

4.50 from 6 votes

Seared Scallops with Grapefruit Beurre Blanc

A step by step recipe on getting the perfectly seared scallop dish with a unique flavor profile of a grapefruit butter sauce. Perfect for weeknight cooking or elegant dinner parties.

Prep Time10

Cook Time10

Drying time for frozen scallops30

Course: Appetizer, Main Course

Cuisine: French

Servings:

Calories: 367kcal

Author: Dorothy Stainbrook

Equipment

Ingredients

1 pound large sea scallops I used 12 frozen raw sea scallops
¼ cup finely chopped onion shallots work for a milder taste
¼ cup champagne vinegar white wine vinegar can be substituted
¼ cup grapefruit juice freshly squeezed (juice from about 1/2 grapefruit)
10 tablespoons unsalted butter cut into cubes
2 teaspoons kosher salt
1 tablespoon unsalted butter
grapefruit segments from 1/2 of a large grapefruit

Instructions

Thaw frozen scallops by placing in the refrigerator for several hours. Remove the scallops from the refrigerator about 20 minutes before cooking, drain them and set them on paper towels to start drying. Keep patting them dry with clean paper towels as you're making the sauce. They need to be as dry as possible when you place them in the pan.
1 pound large sea scallops
Make the sauce. In a small saucepan combine the chopped onion, vinegar and grapefruit juice and quickly bring to a boil. Lower the heat to simmer and simmer until the mixture is half as much as when you started (i.e., reduce the mixture by half). This takes about 6-7 minutes over low heat. Remove pan from heat and whisk in the butter cubes. Keep warm.
1/4 cup finely chopped onion, 1/4 cup champagne vinegar, 1/4 cup grapefruit juice, 10 tablespoons unsalted butter
Heat a large dry skillet over medium-high heat until it is really, really hot (may take 5 -10 minutes depending on your skillet and burner). Keep dabbing the scallops dry with paper towels. Sprinkle salt and pepper on one side of scallops after they are as dry as you can get them. When skillet is hot, melt one tablespoon of butter in it (butter will brown right away), and then add the scallops, salt side down in the skillet, and sear for 1 minute. Salt and pepper the top side of scallops while they are searing, turn them over gently with tongs, and sear the other side one minute. Do not overcook or they will be rubbery.
2 teaspoons kosher salt, 1 tablespoon unsalted butter
To serve, spread a spoonful of the butter sauce across the bottom of a plate, place the scallops on top of the sauce and garnish with the grapefruit segments. Serve with a side dish of greens.
grapefruit segments

Notes

GET THE PERFECT SEAR ON YOUR SCALLOPS:

Start with a screaming-hot pan before putting the scallops in.

Make sure the scallops are completely dry before putting them into the pan.

Take care not to overcook scallops.

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