Grilled Scallops With Parsley Salad Recipe
Ingredients
| Lemon juice | 1 Tablespoon | |
| Shallot | 1/2 Small, minced | |
| Extra virgin olive oil | 2 1/2 Tablespoon | |
| Kosher salt and freshly ground pepper | ||
| Pink grapefruit | 1 | |
| Fennel bulb | 1 Large, thinly sliced | |
| 1 cup flat-leaf parsley leaves | ||
| 16 sea scallops side muscles removed | ||
Directions
1. Light a grill. In a small bowl, pour the lemon juice over the minced shallot and let stand for 5 minutes. Whisk in 2 tablespoons of the olive oil and season the dressing with salt and pepper.
2. Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections into the bowl. Toss the fennel and parsley with the grapefruit.
3. Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.
4. Toss the salad with dressing and season with salt and pepper. Transfer to plates, top with scallops and serve.
2. Using a sharp knife, peel the grapefruit, making sure to remove all of the bitter white pith. Working over a medium bowl, cut in between the membranes to release the sections into the bowl. Toss the fennel and parsley with the grapefruit.
3. Brush the scallops with the remaining 1/2 tablespoon of olive oil and season with salt and pepper. Grill over moderately high heat, turning once, until just cooked through, about 5 minutes.
4. Toss the salad with dressing and season with salt and pepper. Transfer to plates, top with scallops and serve.
Chef
