Roasted Scallops with Grapefruit, Brown Butter and Thyme

Melt butter in saucepan over low heat. Add thyme. Allow butter to gently simmer for 5 minutes or until milk solids turn golden brown and fall to the bottom of the pan.

Meanwhile, cut and peel the grapefruit. Working over a bowl, cut between the membranes to remove the segments and let them fall into the bowl. Squeeze the membranes over the bowl to extract all the juice before discarding.

If the abductor muscle (a little flap) is still on the side of the scallops, remove it. Heat skillet over medium-high heat for 1 to 2 minutes. Add 2 tbsp of the brown butter. Pat the scallops dry and add to the pan, making sure not to crowd them. Allow to sear undisturbed for 2 minutes or until browned. Season with salt and pepper, flip the scallops and add remaining brown butter.

Add 2 tbsp of grapefruit juice. Allow scallops to sear for an additional 2 minutes, basting them with liquid in the pan.

Divide the watercress among four plates. Set the scallops on top and garnish with grapefruit segments. Drizzle with the pan sauce and sprinkle with sea salt.

Photo Credit: Kevin Clark Studios