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Rating: 3 stars
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Licorice and citrus notes highlight the sweetness of the scallops.

Robin Bashinsky
Recipe by Cooking Light December 2010

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Credit: John Autry; Styling: Mindi Shapiro Levine

Recipe Summary

total:
27 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

292 calories; fat 5g; saturated fat 0.6g; mono fat 2.6g; poly fat 0.8g; protein 27g; carbohydrates 37.4g; fiber 5.7g; cholesterol 47mg; iron 2mg; sodium 507mg; calcium 122mg.
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