Begin by lightly patting the scallops dry with a paper towel and sprinkle them with a bit of salt and white pepper. Set aside while you start the sauce.

Add 4 Tbsp. of butter to a medium, light colored sauce pan. Heat over medium heat until the butter turns brown and smells nutty, stirring occasionally. Meanwhile, add 2 Tbsp of butter to a large pan on low heat – this will melt the butter and get it ready to sear the scallops.

Add the shallots and about 1/4 tsp of each salt and pepper to the browned butter and allow to cook for 1 – 2 minutes, until the shallot has softened and begins to lose its color. Then add the wine and allow it to cook off for a minute. Stir in the grapefruit juice and cook an additional 1 – 2 minutes. Finally, stir in the heavy cream and turn off the heat. You can leave the sauce on the warm burner while you sear the scallops.

Turn up the heat on the pan for the scallops to medium high. Once the butter is sizzling, add the scallops – seasoned side down – to the pan. Season them again with a bit of salt and pepper. Cook them for 2 minutes on the first side, basting with butter, but otherwise leaving them undisturbed. Flip and cook for an additional minute, again basting with butter. The butter will become browned and nutty while you cook the scallops.

Spoon Grapefruit Browned Butter Sauce onto individual plates or a platter and top with scallops. You can serve any additional sauce on the side in a bowl.