INGREDIENTS
2 teaspoons cornstarch
1/4 cup water
2 tablespoons chopped fresh ginger, divided
1/8 cup chopped shallots
1 1/2 tablespoon chopped garlic, divided
1/2 cup chopped almonds, divided(2oz.)
3 tablespoons butter, divided
1 1/4 cup dry white wine, divided
1/8 cup honey
1 quart Hale grapefruit juice
1/4 cup all purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 lbs. sea scallops
1 1/2 cups sliced red bell pepper, 1/8 inch (4 1/2 oz)
as needed Hale grapefruit sections
3/8 cup sliced scallions, 1/8 inch, divided
PREPARATION
To prepare the ginger sauce, combine the cornstarch with 1/4 cup of water, mix well and reserve. Combine the ginger, shallots, garlic and almonds in a food processor and puree until finely chopped; reserve. Brown 2/3 tablespoon of butter in a saucepan over medium heat, add the ginger puree and saute´ until the nuts are lightly browned. Deglaze with 1/2 cup of white wine, reduce by half, add the honey and the Hale grapefruit juice and bring to a boil. Blend in the reserved cornstarch slurry, return to a boil, simmer for two minutes, strain and hold, or cool, cover and refrigerate.
To prepare each portion, combine the flour and salt and pepper; reserve. Dry 6 oz. of scallops, dredge them in the seasoned flour and shake off any excess. In a hot saute´ pan, heat 1 tablespoon of olive oil, arrange the scallops in the pan, leaving 1/2 inch between each. Saute´ for 2 minutes on each side, remove from the pan and keep warm. Add 1/4 cup of sliced red pepper, saute´ for 1 minute and deglaze the pan with 1 oz of wine. Add 1/2 cup of the Tropical Ginger Sauce, bring to a boil quickly, add 1 tablespoon of scallions and adjust the seasoning. For each portion, top the scallops with the sauce and 1/3 cup of Hale grapefruit sections.
Garnish with 1 tablespoon of sliced scallions.
YIELD: 6 servings.