Chop green onions (for garnish later) and shallots. Shallots are in the onion family so I cried a bit in this chopping process.
Sauté shallots in olive oil.
Squeeze grapefruit juice, stir juice and white wine vinegar into skillet with shallots.
Season scallops and sear. I find scallops are most tender when you just leave them alone and flip after three minutes on each side, even though the temptation is there to poke and prod at them.. don’t!
Pour grapefruit shallots sauce over seared scallops and garnish with chopped green onions. Perfect light protein that we paired with asparagus and basil garlic gnocchi (not pictured). The white wine vinegar and citrus tang of the grapefruit sauce complemented the tender texture of the scallops and gave it just the right bite.