Parsley is often overlooked as a green, but it's terrific in salads, especially the sweet-and-sour one here, with grilled scallops, grapefruit and crunchy fennel. Feel free to pan-fry the scallops instead of grilling them, or use orange instead of grapefruit.
More Grilled Seafood Recipes
1 tablespoon fresh lemon juice
1/2 small shallot, minced
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pink grapefruit
1 large fennel bulb—halved, cored and thinly sliced
1 cup flat-leaf parsley leaves
16 sea scallops (about 1 pound), side muscles removed
How to Make It
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.
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.
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.
Toss the dressing with the salad and season with salt and pepper; transfer to plates. Set the scallops on the salads and serve.
Zesty Sauvignon Blanc, such as one from Argentina.
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