1 cup orange juice
2 tablespoons grapefruit juice
1 tablespoon ginger, peeled and grated
1 pound scallops
salt and pepper
1-2 tablespoons canola oil
- Combine the orange and grapefruit juices, and ginger, in a saucepan. Bring to a boil, and simmer (Boil actually. A gentle simmer will take too long) until the juices are reduced by approximately 3/4, or until the sauce has thickened a bit and is noticeably darker. This could take 15 minutes or more.
- In a skillet, over a med-high heat, add the oil to the hot skillet, and then the scallops. Cook/sear the scallops on one side, until they turn a golden color on the bottom, and turn them over. Add the sauce to the pan, and continue to cook the scallops until they’re done to your liking. This might just be another minute or two.
- Remove the scallops from the pan, and serve.
Makes two-three servings. Jasmine rice or couscous both go well with this dish.
NOTE: You can also do this recipe with fresh tuna instead of scallops