Recipes Grilled Scallops with Parsley Salad Be the first to rate & review! 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 By Melissa Rubel Jacobson Updated on March 8, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Yunhee Kim Total Time: 25 mins Yield: 4 Ingredients 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 Directions 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. Suggested Pairing Zesty Sauvignon Blanc, such as one from Argentina. Rate it Print