August 19, 2018
Raw scallops on a cutting board

Bay Scallops and Citrus Sauce

by Berkeley Wellness  

The tart refreshing flavors of orange and grapefruit juices play well against the sweet richness of scallops. Dry vermouth adds an herbal undertone to the sauce, accentuating the sweet-herbal flavor of the tarragon.

Makes 4 servings.


  • 2 tablespoons flour
  • ½ teaspoon salt
  • 1 pound bay scallops or quartered sea scallops
  • 4 teaspoons vegetable oil, such as olive or canola oil
  • 1 red bell pepper, diced
  • 3 shallots, minced, or 2 scallions, thinly sliced
  • ½ cup dry vermouth or dry white wine
  • ½ cup orange juice
  • ¼ cup pink grapefruit juice
  • ¾ teaspoon tarragon
  • 1 teaspoon cornstarch blended with 1 tablespoon water


1. On a large plate, combine the flour and ¼ teaspoon of the salt. Dredge the scallops in the flour mixture, shaking off the excess.

2. In a large nonstick skillet, heat the oil over medium heat. Add the scallops and cook until just opaque in the center, about 1 minute. With a slotted spoon, transfer the scallops to a plate.

3. Add the bell pepper and shallots to the skillet and cook until the pepper is crisp-tender, about 3 minutes. Add the vermouth, increase the heat to high, and cook, stirring, until the liquid is reduced by half, about 1 minute.

4. Add the orange juice, grapefruit juice, tarragon and remaining ¼ teaspoon salt, and bring to a boil. Boil for 2 minutes to reduce the liquid slightly. Add the cornstarch mixture and cook, stirring, until slightly thickened, about 1 minute.

5. Reduce the heat to low, return the scallops to the pan and cook just until the scallops are heated through, about 30 seconds.

Nutrition per serving: 215 calories, 6g total fat (1g saturated), 1g dietary fiber, 16g carbohydrate, 20g protein, 480mg sodium.

Good source of: selenium, vitamin B12, vitamin C.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley, Wellness Letter.