TC Recipe: Seared Scallops with Grapefruit Vinaigrette

May 11 2009

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2008 Acrobat White Blend
Serves 2



  • 4 ea Large Diver Scallops
  • 1 Tb Olive oil
  • 2 c. Baby Greens
  • 1 ea Pink Grapefruit, supreme and juice
  • 1 Tb Shallot, minced
  • ¼ c. White Verjus
  • 1 Tb Honey
  • ½ c. Olive oil
  • Salt


Segment the grapefruit while saving all excess juice. In a bowl, mix the shallot, verjus, honey and grapefruit juice. Slowly whisk in the ½ c. olive oil. Season to taste with salt.

Add 1 Tb olive oil to a hot sauté pan. Season the scallops with salt and pepper. Sear on both sides in the oil. Cook to desired doneness.

Toss the baby greens with the dressing and the grapefruit segments. Plate and top with the scallops. Enjoy