© Tina Rupp
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes. Transfer to a blender. Add the cooked egg yolk, rice vinegar and mustard and process until smooth. With the machine on, add 1/3 cup of the olive oil in a thin stream and process until emulsified. Season with salt and pepper and transfer to a small heatproof bowl. Set the bowl over a small saucepan of barely simmering water and keep the sauce warm; do not boil.

Step 2    

Wipe out the skillet. Add the canola oil and heat until shimmering. Add the capers and cook over moderately high heat until they open slightly and begin to brown, about 4 minutes. Using a slotted spoon, transfer the capers to paper towels to drain.

Step 3    

Using a sharp knife, peel the grapefruit, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the segments into the bowl.

Step 4    

In a small bowl, combine the ground coriander and cumin. Season the scallops with salt and pepper and dip half of each scallop into the spice mixture to coat it. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking. Add the scallops in a single layer and cook over high heat until golden, about 3 minutes. Turn the scallops and cook for 1 minute longer. Remove from the heat.

Step 5    

Spoon 2 tablespoons of the warm sauce onto each of 4 plates. Arrange the scallops on the sauce and place the grapefruit segments around them. Scatter the capers and herbs over the scallops and serve right away.

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