Grilled Scallops Skewers With Ruby Red Grapefruit A

Name: Grilled Scallops Skewers With Ruby Red Grapefruit And Chile Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 large or 12 jumbo dry-packed sea scallops; 2 ruby red grapefruits; 2 Tablespoons olive oil; 2 tablespoons plus 1 teaspoon agave; 1 teaspoon Champagne vinegar; 1 garlic clove, minced; 1 teaspoon minced Fresno and/or Serrano chili; Skewers (if wooden, presoaked in warm water for about 45 minutes); Salt and pepper; Canola or grapeseed oil for the grill; 4 cups arugula

Servings: persons

20 large or 12 jumbo dry-packed sea scallops
2 ruby red grapefruits
2 Tablespoons olive oil
2 tablespoons plus 1 teaspoon agave
1 teaspoon Champagne vinegar
1 garlic clove, minced
1 teaspoon minced Fresno and/or Serrano chili
Skewers (if wooden, presoaked in warm water for about 45 minutes)
Salt and pepper
Canola or grapeseed oil for the grill
4 cups arugula

1
["Remove the crescent-shaped tendon (a.k.a. the ""foot"") from the side of each scallop. Use a paper towel to pat dry each scallop. Place them all on a baking rack sitting inside a baking sheet. Refrigerate the scallops until just before grilling.", "In a small, non-reactive saucepan, combine 1 teaspoon of zest and all of the juice (about 2/3 cup) from one grapefruit, olive oil, agave, vinegar and minced garlic. Bring the mixture to a simmer over medium heat. Simmer for 3 to 4 minutes until it thickens slightly into a glaze. Stir in minced chile. Set aside.", "Cut the second grapefruit in four 1/2-inch cross-sectioned slices. Set aside.", "Heat grill to high heat. Cover the grill so the grates get very, very hot. Open the cover and use a steel brush and some elbow grease to completely clean the grates. Cover again for 2 to 3 more minutes to bring the grates back to that piping hot level.", "Remove the scallops from the refrigerator, slide scallops on each skewer so the flat sides are all aligned perpendicular to the skewer, and season with salt and pepper.", "Head back out to the grill, liberally dampen a wad of paper towel with canola or grapeseed oil. Grab the wad with a pair of tongs, and rub the towels along the grates to oil them well. Repeat this process 3 or 4 times. Turn heat down to medium high. Place the skewered scallops on one side of the grill at an angle so you will get diagonal grill marks. Place the cut grapefruit slices on the other half of the grill.", "Cook skewers and grapefruit slices for 4 minutes, turn them, cook for 2 minutes more. Brush some of the glaze over the scallops. Keep them on the heat until they are just cooked through and the grapefruit is nicely marked and sizzling. The scallops should be barely opaque in the middle. Cut one in half if you need to check.", "To serve, arrange the grilled grapefruit and arugula on a platter (or individual plates), top with scallops and drizzle the glaze over the top.", "Serve immediately."]

135

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 20 large or 12 jumbo dry-packed sea scallops, 2 ruby red grapefruits, 2 Tablespoons olive oil, 2 tablespoons plus 1 teaspoon agave, and more.

Yes, Grilled Scallops Skewers With Ruby Red Grapefruit And Chile Glaze falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallops Skewers With Ruby Red Grapefruit And Chile Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions