8 large sea scallops
4 strips of smoked bacon (or pancetta if you prefer)
1 tablespoon butter
1 tablespoon olive oil
salt and pepper
¼ cup white wine
2 tablespoon grapefruit juice
½ cup orange juice
1 large shallot, peeled & minced
1 tablespoon fresh ginger, peeled and minced
2 tablespoon cold butter, cut into 4-6 pieces.
salt and ground white pepper taste
1 oranges & 1 grapefruit, skin and sectioned
1 handful of small arugula leaves
1 tablespoon extra virgin olive oil
MAKING THE SAUCE
Place of the first five ingredients of the sauce ingredients into a non-reactive 2-quart saucepan. Bring them to a boil then reduce the heat to a simmer and cook down until there is only about 1/4 cup of liquid left. Whisk in the butter. This should be kept in a warm area but not too hot or it can separate.
COOKING THE SCALLOPS
Place 2 scallops side by side and wrap the pairs of scallops in the strips of bacon securing them with tooth picks or small skewers. In a sauté pan on medium heat melt the butter in the oil.
Place the wrapped scallops in on a bacon-side down and cook for a couple of minutes per side, or just to light brown. Then lay them down on the scallop side, and turn them over after a minute or two lightly browning each side.
(Be sure not to over cook the scallops so they stay plump and tender.)
Place a large spoonful of sauce on each plate. Place a small pile of citrus segments and arugula salad in the middle of the pool of sauce.
Top with 4 scallops and remove the picks or skewers.