Ingredients
1 tbsp. fresh lemon juice
1/2 shallot
2 1/2 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
1 pink grapefruit
1 fennel bulb
1 c. flat-leaf parsley leaves
16 sea scallops (about 1 pound)
Preparation
Step 1Light a grill. In a small bowl, pour the lemon juice over the minced shallot and let stand for 5 minutes. Whisk in 2 tablespoons of the olive oil and season the dressing with salt and pepper.Step 2Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections into the bowl. Toss the fennel and parsley with the grapefruit.Step 3Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.Step 4Toss the dressing with the salad and season with salt and pepper; transfer to plates. Set the scallops on the salads and serve.Step 5Wine Recommendation: Zesty, grapefruity Sauvignon Blanc: 2006 Mapema.
