Scallops with Grapefruit-Onion Salad

1. 1

   Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith.

2. 2

   Carefully cut in between the membranes to release the grapefruit sections into a bowl.

3. 3

   Discard all but 1 tablespoon of grapefruit juice from the bowl.

4. 4

   Stir in the pickled cocktail onions and parsley leaves and season with pepper.

5. 5

   Pat the sea scallops dry and season them all over with salt.

6. 6

   In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering.

7. 7

   Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total.

8. 8

   Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad.

9. 9

   Drizzle with olive oil and serve at once.

* Per serving · 4 servings · Values may vary.