Recipe Match for Champagne

For the ginger-citrus sauce:

• 1/2 cup grapefruit juice
• 1/2 cup orange juice
• 1/2 cup finely chopped fresh ginger
• 1 cup sliced leek
• 1/2 cup dry sparkling wine
• 1 tablespoon agave nectar, or to taste
• 1 tablespoon chopped parsley

For the scallops:

• 12 ounces very large scallops (each at least 1 inch across)
• Fine sea salt
• 2 tablespoons butter
• Vegetable oil
• Ginger-citrus sauce

To make the ginger-citrus sauce:

1. Reserve 1 tablespoon each grapefruit juice and orange juice. Combine remaining juices, ginger, leek and wine in a nonreactive saucepan. Place pan over high heat. Bring to a boil, reduce to a simmer and cook for 5 minutes or until reduced by about a third. Strain mixture into a bowl, and rinse pan. Return strained juices to pan.

2. Add enough agave nectar to balance the acidity in the citrus and wine. (Sauce can be made up to 2 hours in advance.)

3. Just before serving, heat to a simmer and swirl in the reserved juices and parsley.

To make the scallops:

1. Blot scallops dry and sprinkle with sea salt.

2. Bring a grill to medium heat. Dip a wadded paper towel in vegetable oil and, using tongs, wipe over grill grate. (If the scallops are small enough to fall through the grate, brush oil over a sheet of aluminum foil, punch small holes in it 1 to 2 inches apart and place over the grate.)

3. Grill scallops 2 minutes. Turn and grill 1 minute more. Remove from heat and let rest 1 minute. An instant-read thermometer inserted into a scallop should register 125° F to 130° F.

4. Divide the scallops among 4 shallow bowls. Swirl butter and reserved parsley and juices into sauce, and spoon it over the scallops. Serves 4.

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