- For the sauce, coarsely chop grapefruit; discard seeds. In a medium stainless steel pot combine grapefruit, cranberries, sugar and 3/4 cup water. Place over high heat; bring to boiling. Cook and stir until sugar dissolves and cranberries start to break down. Reduce heat; simmer 20 minutes. Set aside until serving time.
- In a large nonstick skillet heat oil over medium-high heat. Pat scallops dry with paper towels. Season with freshly ground pepper to taste. Working in batches, place scallops in pan (do not overcrowd); cook 2 to 3 minutes per side or until both sides are browned. Transfer to a platter. Repeat with remaining scallops. Serve with sauce.
View all nutritional information
Calories 269, Calories Fat 38, Total Fat 4g, Saturated Fat 0g, Cholesterol 28mg, Sodium 137mg, Carbohydrate 44g, Protein 15g
|Calories (fat) extra||14|
|Total Fat (extra)||7|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||30|
|Vitamin C (extra)||76|