Scallops with Grapefruit-Onion Salad – a delicious recipe with ruby red grapefruits, onions, parsley, Freshly ground pepper, scallops, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith.
2
Carefully cut in between the membranes to release the grapefruit sections into a bowl.
3
Discard all but 1 tablespoon of grapefruit juice from the bowl.
4
Stir in the pickled cocktail onions and parsley leaves and season with pepper.
5
Pat the sea scallops dry and season them all over with salt.
6
In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering.
7
Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total.
8
Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad.
9
Drizzle with olive oil and serve at once.
78
kcal
Calories
4
g
Fat
12
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 small ruby red grapefruits, 3 tbsp. pickled cocktail onions, 2 tbsp. packed flat-leaf parsley leaves, Freshly ground pepper, and more.
Yes, Scallops with Grapefruit-Onion Salad falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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