Scallops in Grapefruit-Butter Sauce

Ingredients

• 4 servings garnish: basil fresh shredded
• 5 tablespoons butter divided softened
• 6 tablespoons cooking wine dry white
• 6 tablespoons grapefruit juice fresh
• 0.5 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 0.3 teaspoon pepper 
• 16 oz vermicelli 
• 1.5 lb sea scallops 

Equipment

• frying pan
• paper towels
• sauce pan
• aluminum foil

Directions

1. Cook vermicelli according to package directions; drain, toss with 2 Tbsp. butter, and keep warm.
2. Rinse scallops, and pat dry with paper towels; sprinkle with kosher salt and pepper.
3. Melt 1 Tbsp. butter with 1 1/2 tsp. olive oil in a large skillet over medium-high heat; add 6 scallops, and cook 2 to 3 minutes on each side or until golden.
4. Remove from skillet, cover loosely with aluminum foil, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining 1 1/2 tsp. oil and 6 scallops.
5. Combine grapefruit juice and wine in a small saucepan; cook over medium-high heat 10 minutes or until mixture is reduced by half.
6. Remove from heat; stir in remaining 1 Tbsp. butter. Divide vermicelli among 4 plates; top with scallops and sauce.
7. Garnish, if desired.