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Seared Scallops with Golden Shallot & Grapefruit Sauce

Scott Phillips

Servings: four.

Purchase scallops that are “dry,” or unprocessed. Processed scallops are soaked in a solution that makes them retain water, which is released when they’re seared, making it harder to brown the scallops.


  • 1/2 cup finely diced shallots (2 to 3 large)
  • 8 Tbs. extra-virgin olive oil
  • 1/2 cup fresh pink or Ruby Red grapefruit juice
  • 1/4 cup white-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1-3/4 lb. medium all-natural “dry” sea scallops
  • 1 Tbs. thinly sliced chives (optional)

Nutritional Information

  • Calories (kcal) : 440
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 85
  • Sodium (mg): 710
  • Carbohydrates (g): 6
  • Fiber (g): 0
  • Protein (g): 38


  • In a 10-inch skillet, cook the shallots in 6 Tbs. of the oil over medium-high heat, stirring constantly until the shallots are golden, 4 to 5 minutes. Remove the skillet from the heat and stir in the grapefruit juice and vinegar. Season with salt and pepper to taste. Set aside.
  • Pull off and discard any muscle tabs still attached to the sides of the scallops. Pat the scallops dry with paper towels and season them lightly with salt and pepper.
  • In a 12-inch heavy-duty nonstick skillet, heat the remaining 2 Tbs. oil over medium-high heat. Add the scallops (in batches if necessary to keep from crowding them), cover with a splatter screen if you have one, and cook until they are golden brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
  • Add the shallot sauce to the scallops and cook briefly, shaking the pan, until the sauce is just heated through. Serve immediately, sprinkled with the chives, if using.

A side dish that soaks up the sauce is perfect for this dish—try rice pilaf studded with toasted nuts.


Frozen processed scallops will have sodium tripolyphosphate listed in the ingredients; all-natural dry scallops will have no additional ingredients.


Rate or Review

Reviews (7 reviews)

  • User avater
    capsaiCyn | 08/31/2015

    We weren't fond of this - the sauce did not have the richness of beurre blanc nor did the citrus or vinegar stand up against the massive amount of oil. We won't be making again.

  • MairiC | 12/11/2014

    This was gorgeous...luscious. I used butter and olive oil, and added one minced clove of garlic to the shallots, and based on another reviewers great suggestion, an equal amount of white wine instead of the vinegar.

  • sk88 | 06/26/2010

    White-wine vinegar left an unpleasant aftertaste. The recipe would be delicious if made with white wine instead.

  • pcouper | 11/15/2008

    The scallops & sauce tasted great and the scallops seared perfectly. I used champagne vinegar in place of white wine vinegar and it was a good complement to the flavor of the sauce. The sauce itself contained a little too much oil and needed to be reduced somewhat as it was a little thin.

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