Seared Scallops with Grapefruit, Fennel and Mint

• 1/4 cup Ruby Red grapefruit, peeled, seeded and outer pith removed, sliced into small pieces
• 2 tablespoons fennel bulb, sliced into thin slices
• 1 tablespoon fresh mint leaves, minced
• 3/4 cup white wine
• 1/4 cup white wine vinegar
• 1/4 cup shallots, minced
• 2 tablespoons fresh orange juice
• 1/3 cup heavy cream
• 1/2 cup butter, cut into 1 tablespoon pats
• 2 tablespoons olive oil
• 12 large sea scallops, patted dry with paper towels
• Maldon sea salt for serving

1. In a medium heavy saucepan over medium high heat, bring wine, vinegar and shallots to a simmer. Simmer until reduced by half. Strain. Return strained mixture to saucepan.
2. Add orange juice and heavy cream to pan and whisk in butter, one tablespoon at a time. Remove from heat, and place on back of cooktop.
3. Toss scallops and 2 tablespoons olive oil in large sealable plastic bag to coat.
4. Remove scallops from baggie and season with salt on both sides.
5. Cover bottom only of large sauté pan with olive oil.
6. Heat over medium high heat until hot.
7. Add scallops and sear until golden brown.
8. Turn and sear other side of scallops.
9. Remove from pan and set aside.
10. Spoon orange beurre blanc onto serving plates.
11. Top with seared scallops.
12. Arrange grapefruit and fennel around scallops. Sprinkle with minced mint and Maldon sea salt.

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Enjoy!