Scallop and Grapefruit Duo

Scallop and Grapefruit Duo
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1 lb
    (450 g)

    fresh scallops halved

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    oil

  • sauce:

  • 1/3 cup
    (80 mL)

    grapefruit juice

  • 1

    lemon zest and juice

  • 3 Tbsp.
    (45 mL)

    teriyaki sauce

  • 2 Tbsp.
    (30 mL)

    sugar

  • 1 Tbsp.
    (15 mL)

    cornstarch

  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1

    fresh grapefruit in sections

Preparation

In a frying pan, brown scallops in oil and butter 2 to 3 minutes or until they lose their glossy sheen. Set aside.

Combine all sauce ingredients, except the grapefruit, in a saucepan.

Bring to a boil, stirring constantly until thickened.

Add scallops to the sauce. Add grapefruit.

Heat over low heat, stirring lightly.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007