SCALLOPS WITH ONION PURéE, PINK GRAPEFRUIT, AND PROSECCO BRUT

Scallops with Onion Purée, Pink Grapefruit, and Prosecco Brut image

Provided by Eric Ferguson

Categories Citrus Fruit Onion Sauté Grapefruit Seafood Scallop Sparkling Wine Gourmet

Yield Makes 4 (main course) servings

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
1 sweet onion (3/4 pound) such as Vidalia, OsoSweet, or Walla Walla, halved lengthwise and thinly sliced
1 pink grapefruit
3/4 cup Prosecco
2 tablespoons minced shallot
1 stick cold unsalted butter, cut into tablespoons, divided
12 large sea scallops (about 1 1/2 pounds total), tough ligament from side discarded
1 teaspoon vegetable oil
Garnish: chervil sprigs

Steps:

Heat olive oil in a 2- to 3-quart heavy saucepan over medium-low heat until it shimmers, then cook onion, covered, over low heat, stirring occasionally, until wilted, about 10 minutes. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until very tender but not colored, about 20 minutes more. (If onion begins to color, add 1 to 2 tablespoons of water as necessary during cooking.)
Purée onion in a blender until smooth (use caution when blending hot foods). Transfer to a bowl; keep warm, covered.
Cut 1/2 inch from top and bottom of grapefruit with a sharp knife, exposing fruit at both ends. Cut peel and pith from sides, then cut segments free from membranes. Cut segments into 1/3-inch dice and reserve.
Boil Prosecco and shallot in a small heavy saucepan until liquid is reduced to 1 to 2 tablespoons, about 5 minutes. Reduce heat to medium-low, then whisk in 6 tablespoons butter, 1 tablespoon at a time, whisking constantly, adding each piece before previous one has completely melted, and lifting pan from heat occasionally to cool. Remove from heat; keep warm, covered.
Heat a dry 12-inch heavy skillet over medium-high heat until very hot, at least 2 minutes.
Meanwhile, pat scallops dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add vegetable oil to hot skillet, swirling to coat, then sear scallops without crowding, undisturbed, until undersides are well browned, about 3 minutes. Add remaining 2 tablespoons butter to skillet, swirling skillet (so butter helps release scallops), then turn scallops over and cook until just cooked through, about 1 minute more.
Spoon 2 tablespoons onion purée onto each of 4 plates, then top with scallops, browned sides up, and diced grapefruit. Drizzle with Prosecco butter.