Scallops with Grapefruit and Bacon with Ledger David Sauvignon Blanc

A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.

1 large grapefruit

3 ounces slab bacon, cut into 1-by- 1/4-inch matchsticks

1 1/4 pounds sea scallops (about 20)

1/4 cup minced onion

1/2 cup Ledger David Cellars Sauvignon Blanc

2 tablespoons drained capers

2 tablespoons unsalted butter

Salt and freshly ground pepper

Peel the grapefruit and set aside  ½ the sections. Squeeze and strain the remaining to get three tablespoons of juice. Cook bacon on moderate heat till crisp. Pour off all but 1 tablespoon of bacon fat. Season scallops with salt and pepper. Cook in skillet on moderately high heat until just brown. Add onions and cook  an additional 3 minutes. Transfer to plate. Add wine and grapefruit juice to skillet and bring to a simmer over moderate heat.  Cook liquid scraping up any bacon bits.  Strain liquid into heatproof cup and then return to skillet. Add capers and butter to liquid and cook until sauce is thickened, 2-3 minutes. Add scallops back into the skillet, turn them to coat in the sauce. Add grapefruit sections and bacon and serve immediately over a bed of field greens.