Grilled Scallops with Parsley Salad

1. 1

   Light a grill.

2. 2

   In a small bowl, pour the lemon juice over the minced shallot and let stand for 5 minutes.

3. 3

   Whisk in 2 tablespoons of the olive oil and season the dressing with salt and pepper.

4. 4

   Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith.

5. 5

   Working over a medium bowl, cut in between the membranes to release the sections into the bowl.

6. 6

   Toss the fennel and parsley with the grapefruit.

7. 7

   Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper.

8. 8

   Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.

9. 9

   Toss the dressing with the salad and season with salt and pepper; transfer to plates.

10. 10

    Set the scallops on the salads and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.