Seared Scallops With Florida Grapefruit<\/span>

Step 1:<\/div>

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Zest and juice the first Florida Grapefruit; peel and segment the second; set aside.<\/p>\n\t\t<\/div><\/div><\/div>

Step 2:<\/div>

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In a small saucepan over medium-high heat, sauté shallots and garlic with 1 tbsp. butter or margarine until fragrant, for 2 minutes.Add 85 ml of Florida Grapefruit juice, vinegar and sugar.Continue to cook, reducing liquid to about half (approximately 8-10 minutes).Strain liquid to remove pieces, return sauce to pan.<\/p>\n\t\t<\/div><\/div><\/div>

Step 3:<\/div>

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Add parsley, segments and 4 tbsp. of butter or margarine; cook until butter or margarine has fully melted.Reduce heat to low to keep warm.4.Pat scallops dry with paper towel and season with salt and pepper.<\/p>\n\t\t<\/div><\/div><\/div>

Step 4:<\/div>

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In a large sauté pan over high heat, melt remaining butter, add scallops and sear for 2-3 minutes on either side until dark brown.<\/p>\n\t\t<\/div><\/div><\/div>

Step 5:<\/div>

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Spoon a small amount of sauce onto serving plate, top with scallops.Spoon remaining sauce over scallops.Garnish with watercress and zest.Serve warm.<\/p>\n\t\t<\/div><\/div><\/div><\/div>\n<\/body><\/html>\n","protected":false},"excerpt":{"rendered":"

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