Serves 2

Notes of citrus and thyme make this date-night worthy. Either white or pink grapefruit may be used, but the latter ups the presentation factor.

Adapted from "Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More!," by Lindsay Landis and Taylor Hackbarth (Quirk Books, $19.95, 160 pages).

INGREDIENTS

For the risotto:

4 cups water

2 tablespoons unsalted butter, plus an optional tablespoon for finishing the risotto

1/3 cup minced shallot

1 cup raw arborio rice

1/4 cup dry white wine

1 cup fresh grapefruit juice (from 1 or 2 large grapefruits)

1 teaspoon thyme leaves, minced

Salt

Freshly ground black pepper

1/2 grapefruit, cut into supremes (see note below)

For the scallops:

4 large dry-packed scallops

Pinch salt

Freshly ground black pepper

1 tablespoon unsalted butter

INSTRUCTIONS

For the risotto:

Heat the water over medium heat until it is just below a boil. Reduce the heat to medium-low to keep it warm.

Melt the 2 tablespoons of butter in a large sauté pan over medium-high heat. Stir in the shallot and cook for about 2 minutes, until translucent. Stir in the rice until evenly coated; cook for about 2 minutes, until fragrant. Add the wine and stir until it is completely absorbed.

Add the grapefruit juice and cook until it is fully absorbed, stirring as needed. Add 1/2 cup of the warm water at a time, stirring to incorporate. You don't have to stir constantly, but it is helpful to stir as the rice begins to plump up and until the liquid is almost absorbed after each addition. The process will take 20 to 25 minutes. You may need only 3 cups of the water. The rice should be creamy and tender.

Stir in the thyme and the remaining tablespoon of butter, if desired. Season lightly with salt and pepper to taste, then gently fold in the grapefruit segments. Remove from the heat.

For the scallops:

Use paper towels to pat them dry, then season lightly with salt and pepper on both sides.

Heat the butter in a medium nonstick skillet over medium-high heat until the butter's foam subsides. Add the scallops and sear for 1 to 1 1/2 minutes per side or until golden brown.

Divide the risotto between two shallow bowls. Arrange 2 scallops on top of each portion. Serve right away.

Note: To cut the grapefruit into supremes, slice off the bottom and the top. Stand the fruit on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom, exposing the flesh. Then, holding the fruit in your hand, cut the grapefruit segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)

Per serving: 670 calories, 24 g protein, 98 g carbohydrates, 18 g fat (11 g saturated fat), 75 mg cholesterol, 450 mg sodium, 2 g dietary fiber, 5 g sugar

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