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Seared Scallops with Fennel and Grapefruit Salad

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 27 mins
Yield 4 servings
Licorice and citrus notes highlight the sweetness of the scallops.

Ingredients

  • 2 large red grapefruit
  • 3 cups thinly sliced fennel bulb (about 1 medium)
  • 3/4 cup flat-leaf parsley leaves
  • 1 tablespoon extra-virgin olive oil, divided
  • 1/2 teaspoon kosher salt, divided
  • 1 1/2 pounds large sea scallops
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 292
  • fat 5 g
  • satfat 0.6 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 27 g
  • carbohydrate 37.4 g
  • fiber 5.7 g
  • cholesterol 47 mg
  • iron 2 mg
  • sodium 507 mg
  • calcium 122 mg

How to Make It

  1. Over a bowl, peel and section grapefruit to measure 1 1/2 cups sections; squeeze membranes to extract 1/2 cup juice. Set juice aside. Combine grapefruit sections, fennel, and parsley in a medium bowl. Add 2 teaspoons oil and 1/4 teaspoon kosher salt; toss gently to combine. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add scallops to pan; cook for 2 minutes on each side or until desired degree of doneness. Remove scallops from pan; keep warm. Add reserved 1/2 cup juice to pan; cook until reduced to 1/4 cup (about 2 minutes). Remove from heat. Place 1 cup fennel mixture on each of 4 plates. Divide scallops evenly among plates; top each serving with 1 tablespoon reduced juice.