Directions

1. For the sauce, coarsely chop grapefruit; discard seeds. In a medium stainless steel pot combine grapefruit, cranberries, sugar and 3/4 cup water. Place over high heat; bring to boiling. Cook and stir until sugar dissolves and cranberries start to break down. Reduce heat; simmer 20 minutes. Set aside until serving time.
2. In a large nonstick skillet heat oil over medium-high heat. Pat scallops dry with paper towels. Season with freshly ground pepper to taste. Working in batches, place scallops in pan (do not overcrowd); cook 2 to 3 minutes per side or until both sides are browned. Transfer to a platter. Repeat with remaining scallops. Serve with sauce.