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1
Cut both ends from one of the grapefruits just to the flesh.
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2
Set it upright on the chopping board and use the knife to cut away the peel and skin, following the curve of the fruit.
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3
Holding the peeled grapefruit in your hand, slide the knife blade down one side of a section, cutting it from the membrane.
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4
Cut down the other side of the section and remove it.
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5
(Work over a bowl to catch the sections and juice.
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6
).
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7
Continue for the remaining sections, turning back flaps of membrane like the pages of a book.
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8
Squeeze the juice from the second grapefruit and combine it with any juice from the first.
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9
Alternatively, you can seed and section a hand-peeled grapefruit, but the membranes will be tough and the pith bitter.
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10
Lightly coat the scallops in seasoned flour, patting to remove the excess.
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11
Heat the oil in a medium skillet, preferably nonstick.
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12
When the oil is very hot, add the scallops and cook over medium heat until browned, about 1 minute per side.
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13
Transfer the scallops to a plate and set aside.
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14
Add the grapefruit juice to the skillet and bring to a boil.
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15
Stir in the walnuts, then add the scallops and grapefruit sections to the pan and simmer gently until the scallops are cooked to taste, 2 to 3 minutes.
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16
Arrange the scallops, grapefruit and sauce on individual plates, sprinkle with chives and serve.
