Stir Fried Scallops in Champagne Sauce

I fell in love with champagne sauce when
I was making Coquilles St-Jacques.
A sauce is made white wine and greyere cheese.
This is a real good recipe similar to that sauce.

Ingredients:
1 pound sea scallops
1 cup champagne
1 cup fish stock
3 shallots, finely chopped
1/2 bay leaf
1/2 tsp dried thyme
8 Tbsp butter
1 grapefruit peeled and sectioned
Zest of one orange

Directions:
Stir fry scallops for about 3 minutes and remove.
Combine champagne, fish stock, shallots, parsley,
orange zest, bay leaf and thyme in a medium sauté pan;
reduce to 1/4 cup and remove from heat.
Beat in butter one piece at a time.
Add grapefruit. Pour over scallops and serve.