Grilled Scallops With Parsley Salad
|Fresh lemon juice||1 Tablespoon|
|Shallot||1⁄2 Small, minced|
|Extra virgin olive oil||2 1⁄2 Tablespoon|
|Freshly ground pepper||To Taste|
|Kosher salt||To Taste|
|Fennel bulb||1 Large, halved, cored and thinly sliced|
|Flat leaf parsley leaves||1 Cup (16 tbs)|
|Sea scallops||16 , side muscles removed|
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.