Name: Scallops with Grapefruit-Onion Salad
Yield: 8
Ingredients: 4 small ruby red grapefruits -; 3 tbsp. pickled cocktail onions -; 2 tbsp. packed flat-leaf parsley leaves -; Freshly ground pepper -; 24 sea scallops -; Kosher salt -; 1 tbsp. extra-virgin olive oil -

Ingredients for - Scallops with Grapefruit-Onion Salad

1. 4 small ruby red grapefruits

2. 3 tbsp. pickled cocktail onions

3. 2 tbsp. packed flat-leaf parsley leaves

4. Freshly ground pepper

5. 24 sea scallops

6. Kosher salt

7. 1 tbsp. extra-virgin olive oil

How to cook deliciously - Scallops with Grapefruit-Onion Salad

1 . Stage

Using a very sharp paring knife, peel the grapefruits, carefully removing all of the bitter white pith. Carefully cut in between the membranes to release the grapefruit sections into a bowl. Discard all but 1 tablespoon of grapefruit juice from the bowl. Stir in the pickled cocktail onions and parsley leaves and season with pepper.

2 . Stage

Pat the sea scallops dry and season them all over with salt. In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad. Drizzle with olive oil and serve at once.