6 tablespoons olive oil, divided
1/2 cup finely diced shallots (about 2 to 3 large)
1/2 cup 100-percent ruby red grapefruit juice (may substitute fresh tangerine or clementine juice)
1/4 cup white-wine vinegar
Kosher salt and freshly ground black pepper, to taste
1 3/4 pounds large sea scallops
1/4 teaspoon Old Bay Seasoning
2 tablespoons thinly sliced chives
1 tablespoon freshly chopped tarragon (optional)
In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the shallots and saute, stirring constantly until shallots are golden, about 4 to 5 minutes. Remove skillet from heat and stir in the grapefruit juice and vinegar. Season sauce with the salt and pepper to taste; set aside.
Pat the scallops dry with paper towels and season lightly with salt, pepper and the Old Bay Seasoning.
In a 12-inch, heavy-duty nonstick skillet, heat remaining oil over medium-high heat. Working in batches if necessary, add scallops (don't crowd them in pan) and cover with a splatter screen if you have one, and cook until they are golden-brown on both sides and almost firm to the touch, 2 to 4 minutes per side.
Add shallot sauce to scallops and cook until sauce is just heated through. Serve immediately, sprinkled with the chives and, if using, the tarragon.
Makes 4 servings.