Directions

Boil the honey in a small saucepan until it is the color of caramel. Add Vinegar and grapefruit juice; bring to a boil. Boil it until it is reduced to half the quantity.

With a sharp knife, peel and segment  texasweet grapefruit, removing the white pith. Place in a bowl and save for plating with scallops.

Pat dry the scallops and season with salt and pepper. Preheat a nonstick frying pan until it is very hot. Add 1 tsp. olive oil to coat the pan. Add scallops. Fry for 1 minute on one side, then the other side, 1 minute or until cooked through.

Carefully place the scallops on the plate and arrange the pink grapefruit segments in between. Drizzle the scallops and segments with the caramel sauce.