Scallops with Grapefruit and Bacon

Ingredients

• 3 ounces bacon cut into 1-by- 1/4-inch matchsticks
• 2 tablespoons capers drained
• 1 large grapefruit (large)
• 0.3 cup onion minced
• 35 servings pepper freshly ground
• 35 servings salt 
• 0.5 cup sauvignon blanc white wine 
• 1.3 pounds scallops ( 20)
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• knife
• slotted spoon

Directions

1. 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.
2. In a large skillet, cook the bacon over moderate heat until crisp, 3 minutes. Using a slotted spoon, transfer it to a small plate.
3. Pour off all but 1 tablespoon of the bacon fat.
4. 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.
5. Transfer to a plate.
6. 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.
7. Add the capers and butter and cook, shaking the pan, until the sauce is thickened, 2 to 3 minutes.
8. Add the scallops and any juices to the skillet; turn to coat them with the sauce.
9. Add the grapefruit sections and bacon and serve right away.