Seared Scallops with Citrus Beurre Blanc and Warm Slaw
Thaw scallops, if frozen. Peel grapefruit, removing white part of rind. Section fruit, reserving juice. Squeeze membranes to collect additional juice. Repeat with orange.
In a small saucepan combine reserved citrus juices, the wine, and lemon juice. Bring to boiling; reduce heat. Boil gently, uncovered,15 minutes or until reduced to about 1/3 cup. Stir in shallots; remove from heat.
Meanwhile, rinse scallops; pat dry. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add prosciutto, half at a time; cook 3 minutes or until browned and crisp, turning occasionally. Drain on paper towels. Coarsely crumble prosciutto.
In the same skillet heat about 1 Tbsp. of the butter over medium-high heat until very hot but not brown. Working in batches, add scallops; cook 2 minutes or until golden and opaque, turning once. Remove and keep warm.
For slaw, in the skillet cook and stir cabbage just until beginning to soften. Add radishes; cook and stir just until warmed. Stir in citrus sections. Using a slotted spoon, divide slaw among serving plates. For sauce, transfer any liquid remaining in skillet to a small saucepan. Add shallot mixture to liquid. Bring to boiling; remove from heat. Stir in the remaining 5 Tbsp. butter just until melted. Arrange scallops on slaw; top with sauce and prosciutto.