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Grilled Scallops with Parsley Salad

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.

slideshow  More Grilled Seafood Recipes

  • Total Time:
  • Servings: 4

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  • 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


  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.
  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.
  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.
  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.

Contributed By Photo © Yunhee Kim Published June 2007

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