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