I often pick up grapefruit notes when I drink Champagne, so I was inspired to use the two flavors together in a marinade.
TOOL: 1-gallon zip-top bag
YIELD: about ¾ cup (enough for 4 to 6 servings)
| ¼ | CUP CHAMPAGNE OR OTHER SPARKLING WINE |
| 1½ | TEASPOONS GRATED GRAPEFRUIT ZEST |
| ¼ | CUP FRESHLY SQUEEZED GRAPEFRUIT JUICE |
| 2 | TABLESPOONS EXTRA-VIRGIN OLIVE OIL |
| 2 | TABLESPOONS HONEY |
| 1 | SHALLOT, MINCED |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the Champagne, grapefruit zest, grapefruit juice, oil, honey, and shallot into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts (marinated 2 hours to overnight) or white fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled or broiled
GRILLED SEA SCALLOPS
FOR 4 SERVINGS, add 12 jumbo sea scallops (about 2 ounces each), side muscles removed, to the Grapefruit-Champagne Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 20 minutes and up to 45 minutes at room temperature.
Remove the scallops from the marinade, pat dry with paper towels, then grill on an oiled grill grate over direct high heat until medium-rare, 6 to 7 minutes (or until the desired doneness), turning once. Moisture will just begin to accumulate on the surface of the scallops when they are medium-rare.
Serve the scallops over mesclun greens tossed with grapefruit segments, sliced red onions, and wedges of avocado dressed with a citrus vinaigrette.