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Grilled Scallops With Parsley Salad

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Ingredients
  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
  Pink grapefruit 1
  Fennel bulb 1 Large, halved, cored and thinly sliced
  Flat leaf parsley leaves 1 Cup (16 tbs)
  Sea scallops 16 , 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.

Recipe Summary

Method: 
Tossed
Dish: 
Salad

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