Orange Poached Scallops with Yuzu Sauce - Florida Citrus

Ingredients

• 2 cups Florida Orange Juice
• 2 cups white wine
• ¼ cup rice vinegar
• ¼ cup lemon juice
• ¼ cup carrot, ¾-inch diced
• ¼ cup onion, ¾-inch diced
• ¼ cup celery, ¾-inch diced
• 2 tbsp. ginger
• 1 bay leaf
• 1 tsp. peppercorns
• 6 large scallops, cleaned
• 1 cup Florida Grapefruit segments, peeled and seeded
• 4 scallop shells (optional)
• Sea salt to taste
• Shichimi spice to taste*
• ¾ cup Florida Grapefruit Juice
• ¾ cup white wine
• 2 tsp. grenadine
• 2 tbsp. shallots
• 1 tbsp. rice vinegar
• 1 tsp. yuzu juice**
• 3 tbsp. butter
• Salt to taste
• Combine Florida Orange Juice, white wine, rice vinegar, lemon juice, carrot, onion, celery, ginger, bay leaf and peppercorns in a large pot. Bring to a simmer and cook for 10 minutes.
• While poaching liquid is cooking, combine Florida Grapefruit Juice, white wine, grenadine, shallots and rice vinegar in a small sauce pot.
• Bring to a simmer and reduce volume by half. Add yuzu juice and butter while whisking sauce. Season with salt to taste.
• To poach scallops, add scallops to poaching liquid and simmer for 3 to 4 minutes. Remove with a strainer and keep warm.
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