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.
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