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Epicurious

Scallops with Onion Purée, Pink Grapefruit, and Prosecco Brut

4.9

(9)

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

Cook's note:

Onion purée can be made 1 day ahead and chilled, uncovered, until cool, then covered. Reheat over low heat.

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