Florida Orange Poached Scallops with Florida Grapefruit Yuzu Sauce and Shichimi Spice

Menu Part: 
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Add elegance to your seafood menu with scallops poached in orange juice, white wine and ginger and topped with grapefruit yuzu sauce. Give it an extra shichimi spice kick that will keep customers will coming back.


2 cups Florida orange juice
2 cups white wine
¼ cup rice vinegar
¼ cup lemon juice
¼ cup carrot, diced into ¾-inch cubes
¼ cup onion, diced into ¾-inch cubes
¼ cup celery, diced into ¾-inch cubes
2 tablespoons fresh gingerroot
1 teaspoon peppercorns
1 bay leaf
6 large scallops, cleaned
1 cup Florida grapefruit, segmented
4 scallop shells (optional)*
Sea salt to taste
Shichimi spice to taste**

Grapefruit Yuzu Sauce:
¾ cup Florida grapefruit juice
¾ cup white wine
1 tablespoon rice vinegar
2 teaspoons grenadine
2 tablespoons shallots, chopped
1 teaspoon Yuzu juice
3 tablespoons butter
Salt to taste


Combine Florida orange juice, white wine, rice vinegar, lemon juice, carrots, onions, celery, ginger, peppercorns and bay leaf in large stockpot; heat to simmer and cook for 10 minutes.

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