Scallops with Tarragon

1 ea.    grapefruit (sectioned; reserve liquid)
1 tsp.    minced shallots
2 tbsp.    apple cider vinegar
½ cup    cream
1 tbsp.    butter
to taste    salt and pepper
1 sprig    tarragon leaves
8 ea.     dry-packed sea scallops

Procedure:

• Section grapefruit and reserve liquid.
• Sweat shallots in olive oil until translucent.
• Deglaze with grapefruit juice and vinegar.
• Add cream and reduce.
• Add butter and reduce.
• Add salt and pepper, and tarragon.
• Serve with pan-seared scallops.

Submitted by Bernard Pilon, Executive Chef, Norwood Hills Country Club, St. Louis, Mo.