makes four servings
1 large grapefruit
3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks
1 1/4 pounds sea scallops (about 20)
freshly ground pepper
1/4 cup minced onion
1/2 cup Sauvignon Blanc
2 tablespoons drained capers
2 tablespoons unsalted butter
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.
bacon recipe courtesy of: Grace Parisi, Food & Wine, October 2012