Active Time
N/A
Total Time
25 MIN
Yield
Serves : 4
© Yunhee Kim

How to Make It

Step 1    

Light 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 2    

Using 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 3    

Brush 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 4    

Toss the dressing with the salad and season with salt and pepper; transfer to plates. Set the scallops on the salads and serve.

Suggested Pairing

Zesty Sauvignon Blanc, such as one from Argentina.

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