Grapefruit Risotto With Seared Scallops

Let's Cook

1. Step 1.

   Bring 4 cups water to a simmer in a small saucepan. Reduce heat to low, cover, and keep warm.

2. Step 2.

   In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Add the minced shallot and cook, stirring, until translucent, about 2 minutes.

3. Step 3.

   Add the arborio rice to the skillet and stir until fragrant and coated with butter, about 2 minutes.

4. Step 4.

   Pour in the white wine and stir constantly until fully absorbed.

5. Step 5.

   Add the grapefruit juice and simmer, stirring constantly, until fully absorbed.

6. Step 6.

   Begin adding the warm water, ½ cup at a time, stirring constantly and waiting until each addition is fully absorbed before adding the next. Continue until the rice is tender and creamy, about 25 minutes total; you may not need all the water (about 3 cups is typical).

7. Step 7.

   While the risotto cooks, pat the scallops dry with paper towels and season with a pinch of salt and pepper.

8. Step 8.

   When the risotto is done, stir in the fresh thyme, remaining 1 tablespoon butter, and salt and pepper to taste. Gently fold in the grapefruit segments. Divide risotto between two serving bowls.

9. Step 9.

   In a large nonstick skillet, melt 1 tablespoon butter over medium-high heat until melted and the foam subsides. Add the scallops and sear until golden brown, 1 to 1½ minutes per side.

10. Step 10.

    Arrange the seared scallops on top of the risotto and serve immediately.