Bay Scallops with Citrus Sauce
The tart refreshing flavors of orange and grapefruit juices play well against the sweet richness of scallops. Dry vermouth adds an herbal undertone to the sauce, accentuating the sweet-herbal flavor of the tarragon.
2 tablespoons flour
1/2 teaspoon salt
1 pound bay scallops or quartered sea scallops
4 teaspoons olive oil
1 red bell pepper, diced
3 shallots, minced, or 2 scallions, thinly sliced
1/2 cup dry vermouth or dry white wine
1/2 cup orange juice
1/4 cup pink grapefruit juice
3/4 teaspoon tarragon
1 teaspoon cornstarch blended with 1 tablespoon water
- On a large plate, combine the flour and 1/4 teaspoon of the salt. Dredge the scallops in the flour mixture, shaking off the excess.
- In a large nonstick skillet, heat the oil over medium heat. Add the scallops and cook until just opaque in the center, about 1 minute. With a slotted spoon, transfer the scallops to a plate.
- Add the bell pepper and shallots to the skillet and cook until the pepper is crisp-tender, about 3 minutes. Add the vermouth, increase the heat to high, and cook, stirring, until the liquid is reduced by half, about 1 minute.
- Add the orange juice, grapefruit juice, tarragon, and remaining 1/4 teaspoon salt, and bring to a boil. Boil for 2 minutes to reduce the liquid slightly. Add the cornstarch mixture and cook, stirring, until slightly thickened, about 1 minute.
- Reduce the heat to low, return the scallops to the pan, and cook just until the scallops are heated through, about 30 seconds.
Makes 4 servings.
Per serving: 215 calories, 5.6g total fat (0.7g saturated), 37mg cholesterol, 1g dietary fiber, 16g carbohydrate, 20g protein, 478mg sodium.