April 24, 2014
Bay Scallops & Citrus Sauce

Bay Scallops & 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