2 tbsp. butter, divided

2 tbsp. olive oil, divided

1 pound scallops

Juice  of 3 clementines 

2 clementines, segmented 

Juice of 2 grapefruits

1 grapefruit, segmented

2 cloves garlic, minced 

1 shallot, minced

¾ cup white wine 

Italian flat-leaf parsley (optional, for garnish)


Juice grapefruit and clementines into a measuring cup and have ready. Add 1 tbsp. each of olive oil and butter and heat over medium heat in a large cast iron skillet. Season scallops with salt and pepper and sear in skillet for 3 minutes per side.Remove from heat and set on a plate. Add another tbsp. each of butter and olive oil and heat again. Add shallots with a pinch of salt and cook for 2-3 minutes, then add garlic and cook for an additional 1 minute. Pour in wine and cook for 5 minutes to reduce. Add citrus juices and turn heat to low. Stir and allow to simmer for 3 minutes. Remove from heat and add scallops, citrus segments and parsley. Serve immediately.