Scallops With Pink Grapefruit Beurre Blanc Recipe

• 1/4 lb sea scallops patted dry and cut into 1/2-inch-thick slices
• 1 Tbsp. flour
• 2 Tbsp. extra virgin olive oil
• 1/4 c. dry white wine
• 2 Tbsp. bottled clam juice
• 1 Tbsp. chopped shallot
• 1/3 c. fresh pink grapefruit juice
• 1/2 tsp grated pink grapefruit zest
• 1/2 tsp sugar
• 3 Tbsp. cool unsalted butter cut into bits
• 1 Tbsp. thinly sliced scallions
•     fresh pink grapefruit sections for garnish

Directions