Ingredients Seafood Shellfish Scallop Scallops with Grapefruit and Bacon 4.0 (3,629) Add your rating & review A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops. Slideshow: Fantastic Scallop Recipes By Grace Parisi Updated on January 11, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Lucy Schaeffer Total Time: 35 mins Yield: 4 Ingredients 1 large grapefruit 3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks 1 1/4 pounds sea scallops (about 20) Salt Freshly ground pepper 1/4 cup minced onion 1/2 cup Sauvignon Blanc 2 tablespoons drained capers 2 tablespoons unsalted butter Directions Using a sharp knife, peel the grapefruit, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membrane into another bowl; you should have about 3 tablespoons of juice. In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate. Pour off all but 1 tablespoon of the bacon fat. Season the scallops with salt and pepper, add to the skillet and cook over moderately high heat until browned, 3 minutes. Turn the scallops, add the onion and cook over moderate heat until the scallops are just cooked through, 3 minutes longer. Transfer to a plate. Add the wine and grapefruit juice to the skillet and bring to a simmer over moderate heat. Cook, scraping up any browned bits. Strain the liquid into a heatproof cup, then return it to the skillet. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes. Add the scallops and any juices to the skillet; turn to coat them with the sauce. Add the grapefruit sections and bacon and serve right away. Suggested Pairing Citrusy New Zealand Sauvignon Blanc. Rate it Print