SCALLOPS WITH ARUGULA AND GRAPEFRUIT SAUCE

SCALLOPS WITH ARUGULA AND GRAPEFRUIT SAUCE image

Yield first-course serving

Number Of Ingredients 9

4 grapefruit
1/4 cup honey
3/4 cup white wine vinegar
pinch of salt
1/2 teaspoon cracked black pepper
3 tablespoons plus 6 teaspoons olive oil
1 tablespoon fresh lemon juice
3 cups arugula leaves
18 sea scallops (about 18 ounces)

Steps:

Squeeze 3/4 cup juice from 2 grapefruit. Cook honey in heavy medium saucepan over medium heat until honey begins to caramelize, stirring occasionally, about 8 minutes. Add grapefruit juice, white wine vinegar, and salt. Simmer over medium-high heat until reduced by half, about 10 minutes. Add pepper. Remove from heat. Cover to keep warm. (Can be made 2 days ahead. Cover and chill.) Using small sharp knife, cut peel and white pith from 2 grapefruit. Working over bowl, cut between membranes to release grapefruit segments. Set aside. Whisk 2 tablespoons oil and lemon juice in medium bowl. Add arugula and toss to coat. Season with salt and pepper. Sprinkle scallops with salt and pepper. Heat 1 tablespoon olive oil in heavy large skillet over high heat. Add scallops and saute until cooked through, about 2 minutes per side. Bring sauce to simmer; spoon 1 tablespoon sauce onto each of 6 plates. Drizzle 1 teaspoon olive oil over sauce on each plate. Divide arugula salad among plates, mounding slightly in center. Alternate 3 scallops and 3 grapefruit segments around arugula on each plate.