-
1
In a small skillet, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 6 to 7 minutes.
-
2
Transfer to a blender.
-
3
Add the cooked egg yolk, rice vinegar and mustard and process until smooth.
-
4
With the machine on, add 1/3 cup of the olive oil in a thin stream and process until emulsified.
-
5
Season with salt and pepper and transfer to a small heatproof bowl.
-
6
Set the bowl over a small saucepan of barely simmering water and keep the sauce warm; do not boil.
-
7
Wipe out the skillet.
-
8
Add the canola oil and heat until shimmering.
-
9
Add the capers and cook over moderately high heat until they open slightly and begin to brown, about 4 minutes.
-
10
Using a slotted spoon, transfer the capers to paper towels to drain.
-
11
Using a sharp knife, peel the grapefruit, removing all the bitter white pith.
-
12
Working over a bowl, cut in between the membranes to release the segments into the bowl.
-
13
In a small bowl, combine the ground coriander and cumin.
-
14
Season the scallops with salt and pepper and dip half of each scallop into the spice mixture to coat it.
-
15
In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking.
-
16
Add the scallops in a single layer and cook over high heat until golden, about 3 minutes.
-
17
Turn the scallops and cook for 1 minute longer.
-
18
Remove from the heat.
-
19
Spoon 2 tablespoons of the warm sauce onto each of 4 plates.
-
20
Arrange the scallops on the sauce and place the grapefruit segments around them.
-
21
Scatter the capers and herbs over the scallops and serve right away.
