Tuesday, 26 July 2011

Seared Scallops with Ruby Red Grapefruit & Smoked Paprika Reduction

I picked up some giant sea scallops at Sprouts Farmers Market on Sunday and cooked them last night with a grapefruit reduction. Typically I would use oranges in this recipe, but since I forgot to add them to my shopping cart, I went with what I already had....  Texas Ruby Red Grapefruits.
And to be honest, I liked it so much better than the orange version!

They certainly live up to their name.

The ruby reds gave the reduction a beautiful color, and I loved the sweetness this particular variety of grapefruits offers, and with the smoky flavor of the paprika, it makes it my new favorite way of preparing this dish in place of the oranges

Pan Seared Scallops with Ruby Red Grapefruit and Smoked Paprika Reduction

Serves 2


6 - 8  giant sea scallops patted dry with paper towels
salt & pepper to taste
1/8 teaspoon of cumin
2 teaspoons extra virgin olive oil
4 teaspoons of butter, divided
1 teaspoon of freshly grated grapefruit peel
1 cup freshly squeezed ruby red grapefruit juice (approximately 1 large grapefruit)
1/4 teaspoon of smoked paprika
1 tablespoon of brown sugar


Heat grapefruit juice and brown sugar in a small saucepan over med/low heat.
Simmer just under a low boil until reduced to about 1/2 cup.

Heat oil and 2 teaspoons of butter in a saute pan over med/high heat (I used a nonstick pan)
Season scallops with salt, pepper and cumin on both sides. Add scallops to the pan and sear for 3 minutes on each side or until scallops develop a golden brown crust, taking care not to over cook.

While scallops are searing, whisk in the smoked paprika, salt & pepper to taste, and remaining 2 teaspoons of butter to the grapefruit juice and turn up the heat to a low boil to further reduce to a 1/3 cup. (the reduction should be thick and almost syrupy)

Spoon reduction over scallops and serve.

I placed the seared scallops on a bed of quinoa and drizzled the ruby red grapefruit reduction on top and served with pan roasted asparagus.

I hope you enjoy this version of seared scallops and experiment with Texas ruby red grapefruits in place of oranges in some of your favorite recipes.

I will be linking up to these fun parties...

At the Picket Fence for Inspiration Friday

Fireflies and Jellybeans for Show Off Your Stuff

Lady Behind the Curtain for Cast Party Wednesday

Savvy Southern Style for Wow us Wednesday

DIY by Design for Sizzle into Summer

Ginger Snaps for Wow me Wednesday

Home Sweet Farm for Delectable Tuesday

Nap Time Creations for Tasty Tuesday

All the Small Stuff for Tuesday at the Table

Mom's Sunday Cafe for Hearth and Soul Hop

Stone Gables for On the Menu Monday

The Saturday Evening Pot for Make a Foodie Friend Monday


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