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Grilled Scallops With Parsley Salad

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  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 929 Calories from Fat 387

% Daily Value*

Total Fat 42 g64.5%

Saturated Fat 3.1 g15.7%

Trans Fat 0 g

Cholesterol 147.9 mg49.3%

Sodium 1257.2 mg52.4%

Total Carbohydrates 55 g18.5%

Dietary Fiber 12.5 g49.9%

Sugars 0.9 g

Protein 82 g163.6%

Vitamin A 128.7% Vitamin C 379.8%

Calcium 35.5% Iron 41.6%

*Based on a 2000 Calorie diet

Grilled Scallops With Parsley Salad Recipe