|Bay scallops||8 Ounce, uncooked|
|Tequila||1⁄4 Cup (4 tbs)|
|Lime juice||2 Tablespoon, freshly squeezed|
|Grapefruit||1 Medium, peeled and cut into segments, juice reserved ,collected juice from deeding and sectioning grapefruit should yield about 0.25 cup (Ruby Red)|
|Chopped cilantro||4 Teaspoon (For Garnish)|
Combine the scallops, tequila, and lime juice in a nonstick frying pan.
Saute for about 5 minutes over medium heat, until the scallops are firm and opaque.
Transfer to a plate with a slotted spoon.
Add the grapefruit juice to the pan, lower the heat, and simmer for 2 to 3 minutes, until the liquid is reduced by about half and thickened.
Add the grapefruit segments and scallops.
Toss to mix, remove from the heat, and serve garnished with cilantro.