3/4 pound sea scallops
1 tablespoon flour
salt and pepper to taste
2 tablespoons olive oil
1/4 cup dry white wine
2 tablespoons bottled clam juice
1 tablespoon minced shallot
1/3 cup fresh pink grapefruit juice
1/2 teaspoon grated pink grapefruit zest
1/2 teaspoon sugar
3 tablespoons cold unsalted butter, cut into bits
1 tablespoon thinly sliced scallion
fresh pink grapefruit sections for garnish

Pat the sea scallops dry and cut them into 1/2-inch-thick slices. In a
bowl, toss together the scallops, the flour, and salt and pepper to taste.
In a skillet large enough to hold the scallops in one layer, heat the oil
over moderately high heat until it is hot but not smoking and in it saute
the scallops, stirring, for 2 1/2 to 3 minutes, or until they are just
firm and lightly golden. Transfer the scallops to a plate. Add the wine to
the skillet, deglaze the skillet, scraping up the brown bits, and stir in
the clam juice, the shallot, the grapefruit juice, the zest, and the
sugar.

Boil the liquid until it is reduced to about 1/3 cup and strain the
mixture through a fine sieve set over a saucepan. Set the pan over low
heat and whisk in the butter, a bit at a time, lifting the pan from the
heat occasionally to cool the mixture and adding each new bit of butter
before the previous one has melted completely. (The sauce should not get
hot enough to liquefy. It should be the consistency of thin hollandaise.)
Add the scallion and the scallops with any juices that have accumulated on
the plate and heat the mixture until the scallops are heated through.
Divide the mixture between 2 plates and garnish each plate with some of
the grapefruit sections. Serves 2.